Total Time
Prep/Total Time: 30 min.
Updated: Aug. 09, 2024
This little gem of a recipe came together when I raided the freezer for something to make for dinner. It looks like a restaurant quality meal. If you don’t have ravioli, this is good with any type pasta. —Kallee Krong-McCreery, Escondido, California
Ingredients
- 2 packages (10 ounces each) refrigerated cheese ravioli
- 4 bacon strips, chopped
- 1/3 cup finely chopped sweet red pepper
- 1 green onion, chopped
- 2 tablespoons all-purpose flour
- 1-1/2 cups whole milk
- 1/4 cup soft sun-dried tomato halves (not packed in oil), chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon coarsely ground pepper
- Shaved Parmesan cheese
Directions
- Cook ravioli according to package directions.
- Meanwhile, in a large skillet over medium heat, cook bacon, red pepper and green onion until bacon is crisp. Drain all but 1 tablespoon drippings from pan. Stir in flour until blended. Gradually stir in milk. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 1-2 minutes. Stir in sun-dried tomatoes, garlic salt and pepper.
- Drain ravioli; add to sauce in skillet. Stir gently to coat. Serve with Parmesan cheese.
Nutrition Facts
1 serving: 606 calories, 26g fat (9g saturated fat), 95mg cholesterol, 1296mg sodium, 68g carbohydrate (10g sugars, 6g fiber), 25g protein.
