Creamy bacon and sage ravioli

    25 min

    Lovely and easy to make, this creamy sauce is a pleasant change from the traditional tomato sauce usually served with ravioli. It takes minutes to prepare but tastes special. This recipe uses shop-bought ravioli to save a little time.

    2 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 5 cloves garlic, minced
    • 200g back or collar bacon, chopped
    • 200g mushrooms, sliced (optional)
    • 1 tablespoon dried sage
    • 400ml single cream
    • 1 pack ricotta cheese ravioli

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a frying pan over a medium heat, warm the oil and add the garlic. Cook and stir for a few minutes. Add the chopped bacon and fry till it starts to crisp. Add the mushrooms, if using and cook till tender. Add the dried sage and stir into the mixture. Finally, add the cream and heat through without boiling.
    2. In a saucepan of salted boiling water cook the ravioli as instructed on the packet until al dente. Drain the pasta then pour in the sauce. Toss gently in the warm pan then transfer to heated bowls to serve. Serve immediately.


    I coined this recipe by turning another recipe inside out! Sometimes ravioli are stuffed with bacon and sage and served with a plain garlic butter sauce. I used that for my sauce and used the common ravioli.

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