Ingredients
-
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
Instructions
-
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.
Eye on the pie
More Recipes
Dress up our naked crust with one of these drool worthy recipes.
