Best Cheddar Ravioli With Cabbage And Bacon Recipes

EASY RAVIOLI WITH BACON RECIPE

Steps:

• Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.

BACON RAVIOLI WITH MUSHROOMS

Steps:

• Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
• Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
• Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
• Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
• Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
• Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
• Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

FLANK STEAK WITH CABBAGE AND BACON

Steps:

• Cook the bacon with 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar and sugar. Stir in the chicken broth, 3/4 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat to a steady simmer, cover and cook, stirring occasionally, until tender and slightly saucy, about 15 minutes.
• Meanwhile, put each piece of steak between 2 sheets of plastic wrap and pound with the flat side of a meat mallet or heavy skillet until about ½ inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder.
• Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium rare. Transfer to a cutting board to rest 10 minutes, then slice.
• Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

APPLE CABBAGE RAVIOLI IN A SAVORY HERB BACON BROTH

Steps:

• Apple Cabbage Filling -- In a large saute pan, add the butter and bring to medium high heat. Add the onion and saute until lightly brown, just 3-4 minutes. Then add in the cabbage, water, salt and pepper; cover and simmer 10 minutes, stirring often. If needed, you can add a bit more water if it dries out. Finally, add in the apple and continue cooking (covered) for another 6-8 minutes until the apple is tender. Remove from the heat and let cool. Finally, add in the ricotta cheese and mix well until everything is combined.
• Ravioli -- Now, I use ravioli sheets which make this easy; and I made mine in triangles, but you can make squares if you prefer. Personally, I first cut mine in squares and lay all the squares out to make a little assembly line, this just works best for me. Then I add 1 heaping teaspoon of the filling in the center, brush the edge with egg white, and then fold over to make a triangle. I use a fork to seal the edges. Make sure to seal them well. You can also just use your fingers to seal the edge too if you prefer.
• I like to lay mine out on a baking sheet lined with parchment paper and then very lightly dust with flour; cover with plastic wrap and refrigerate for 1-2 hours before cooking. I just think they cook better after then have been chilled. You can also freeze them and use at a later date which works great.
• Broth -- Start your broth as it will take a bit longer than the ravioli. In a medium sauce pan, add the bacon and saute on medium heat until golden brown, then remove to a plate lined with a paper towel to let it drain. In the same sauce pan, pour out the drippings and wipe clean. Add in the garlic, broth and thyme, and bring to a boil. Reduce and let simmer 5 minutes. Then mix the cornstarch with the water to make a slurry and stir into the broth. Bring back up to a light boil until the sauce thickens. Remove from the heat and add the bacon in and stir to combine.
• Ravioli -- As the broth is simmering, bring a large pot of water to a light boil (medium heat) and add the ravioli. They don't take too long, about 5-8 minutes. The ravioli will begin to float when they are done.
• Serve -- I prefer to serve these in a large bowl so you can have the broth. Add 4-5 ravioli per dish and pour over the broth and top with grated swiss if you like. The swiss really is a nice accent to the dish. ENJOY!