Ingredients
- 1 fresh packet (645 grams) beef ravioli
- 1 tablespoon olive oil
- 250 gram bacon , thin sliced (rindless middle cut rashers)
- 375 mushrooms, sliced
- 1 garlic clove, minced
- 300 ml heavy whipping cream (light thickened cooking cream)
- 1/4 cup chives, finely chopped
- Parmesan cheese, finely grated to serve
How to Make
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Step 1: Cook pasta in a stockpot of boiling, salted water, until tender and then drain pasta, reserving 1/4 cup cooking liquid.
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Step 2: Meanwhile, heat oil in a large, deep frying pan over medium to high heat and add the bacon an cook, stirring occasionally for about 3 minutes, or until crisp and remove and place on kitchen paper.
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Step 3: Add mushrooms and garlic to hot pan and cook, stirring for a further 3 to 4 minutes, or until mushrooms are lightly browned.
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Step 4: Return bacon to pan and add cream and bring to boil and boil for 2 minutes and then add pasta and reserved cooking liquid and stir until hot.
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Step 5: Season with salt and pepper and stir in chives and serve pasta sprinkled with parmesan.
We hope you enjoy this recipe!
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