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Creamy Ravioli And Bacon
Ingredients
- I packet of beef ravioli (for 2)
- 6 rashers of bacon, chopped
- 200g chopped mushrooms
- 2 T crushed garlic
- 1 t dijon mustard
- 1/2c white wine/chicken stock
- 1 t flour
- 1 t lemon juice
- 1 t Italian seasoning
- 1cup thick cream
Directions
- Cook ravioli according to instructions. Drain, saving 1/4c of pasta water.
- Cook bacon until crispy, 5-6 minutes. Remove from pan to absorbent paper.
- Add garlic to pan and cook 30 sec and then mushrooms and cook for 5-6 min.
- Add lemon juice, wine, flour and mustard. Stir and cook for 1 min.
- Add cream and mushrooms and cook for 2 min until sauce begins to thicken.
- Add pasta and season with pepper and salt. (If sauce is too thick, use pasta water)
- Serve with fresh grated Parmesan cheese.
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