BLT Ravioli

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BLT Ravioli


  • 2 packages Cappello’s Five Cheese Ravioli 

  • 3 strips bacon, cut into 1-inch pieces 

  • 1 cup arugula, packed  

  • 1 cup cherry tomatoes, halved 

  • 4 ounces fresh mozzarella perline cheese

  • 1 tablespoon olive oil 

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper 


  • To a 12-inch nonstick skillet over medium heat, add the bacon. Cook until crispy then transfer to a paper towel-lined plate. 

  • To a large mixing bowl add bacon, arugula, tomatoes, cheese, olive oil, salt, and black pepper. Stir to combine. 

  • Cook the ravioli: To a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes. Drain water and add the cooked ravioli and add to the bowl. Toss to combine and serve. 

Kids Can Do

  • Add the ingredients for the pasta sauce to the mixing bowl.