Pea And Bacon Ravioli With A Blue Cheese Sauce

I am submitting this recipe for pea and bacon ravioli to Presto Pasta Nights, which is being hosted this week by Trish of My Slap Happy Kitchen

I made this flavourful ravioli to go with a strong blue cheese sauce. There is something about blue cheese that I love! Not just the smell, which my friend’s children call ‘stinky’ but the lovely taste and texture. I have tried blue cheese from all over the world, and I love Gorgonzola, Roquefort and our very own local Blue Rock. Use the best cheese you can afford and if possible, get a local cheese – it is a good way to support your farmers.

Pea And Bacon Ravioli With A Blue Cheese Sauce
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Pea and Bacon Ravioli with a Blue Cheese Sauce

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 200 g home made pasta
  • 6 rashers streaky bacon
  • 15 mls water
  • 125 g fresh peas
  • 100 g blue cheese
  • freshly ground black pepper to season
  • 30 mls thick cream

Method

  • place the bacon into a pan with the water and cook until the fat is nice and crispy
  • allow to cool and blend with the peas until you have a paste
  • use the paste to make the filling for the ravioli
  • cook the ravioli in boiling salted water for 3 minutes
  • add the blue cheese to the pan that you cooked the bacon in
  • season and allow to soften
  • add the cream and use this as a sauce for your ravioli

Click on the links for conversions and notes.

Making pasta from scratch is not everyone’s idea of fun. But it is really easy to do. You need 100g 00 flour per person, and 1 egg per 100g of flour. A pinch of salt and a good knead and your dough is ready for resting. I use my KitchenAid Pasta Roller to laminate my dough. This takes all the hard work out of my hands so to speak. The thinner you can get your pasta to roll, the better.

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