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Ravioli boscaiola
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Deliciously creamy bacon and mushroom sauce for beef ravioli on a budget.
Ingredients:
  • 625g fresh beef ravioli pasta
  • 9.20 gm olive oil
  • 1 medium leek, trimmed, halved, washed, thinly sliced
  • 1 garlic clove, crushed
  • 175g middle bacon rashers
  • 200g button mushrooms, sliced
  • 300ml extra-light thickened cream
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain well.
  • In a frying pan over medium heat, sauté leek and garlic in oil until leek softens, for about 4 to 5 minutes. Add bacon and mushroom and cook until mushroom is tender. Pour in cream, bring to a boil, then reduce heat and simmer until slightly thickened, about 2 to 3 minutes. Finally, add ravioli and stir until heated through. Serve hot.

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