Description
A creamy, comforting pasta dish inspired by restaurant flavors, featuring cheese ravioli tossed in a rich Parmesan cream sauce with savory turkey bacon and peas.
Ingredients
20 ounces cheese ravioli
6 slices turkey bacon, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 cup frozen peas
1/4 cup reserved pasta water
1/4 cup chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook 20 ounces cheese ravioli according to package instructions. Reserve 1/4 cup pasta water, then drain.
In a large skillet over medium heat, cook 6 chopped slices turkey bacon for 5–7 minutes until crispy. Remove and set aside.
Add 1 tablespoon olive oil if needed, then sauté 3 cloves minced garlic for 30–60 seconds.
Pour in 1 cup heavy cream and 1 cup whole milk. Simmer for 3–4 minutes.
Stir in 1 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Stir until smooth.
Add 1/2 cup frozen peas and cook 2 minutes.
Gently fold in cooked ravioli and add reserved pasta water as needed to loosen sauce.
Return turkey bacon to skillet, toss to combine, and garnish with 1/4 cup chopped parsley before serving.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Add pasta water gradually to control consistency.
Reheat gently with a splash of milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes