Ravioli with Fig, Bacon & Sage
Ravioli with Fig, Bacon & Sage
Servings 2 servings
Calories 650kcal
Ingredients
- 4 slices thin bacon, chopped (about 3 ounces)
- 4 fresh sage leaves
- 4 fresh figs quartered
- ¼ cup finely chopped red onion
- 2 large garlic cloves minced
- 3 Tablespoons apple cider vinegar
- 1 ½ cup heavy cream
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper, or more to taste
- ¼ teaspoon kosher salt or sea salt, or more to taste
- 1 (8-ounce) package cheese ravioli, cooked according to package directions
- 2 Tablespoons chopped toasted pecans
Instructions
- Cook bacon in a 12-inch skillet over medium heat, stirring frequently, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add sage to skillet; cook over medium heat, stirring occasionally, until sage is crisp but still green, 30 seconds to 1 minute. Remove sage using a slotted spoon, and let drain on paper towels.
- Add figs to skillet; cook over medium heat, stirring occasionally, until figs are softened and just slightly caramelized, 2 to 3 minutes. Using a slotted spoon, transfer figs to a medium bowl.
- Add onion and garlic to skillet; cook over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Pour in vinegar; cook until evaporated, 2 to 3 minutes.Stir in cream, lemon zest, pepper, salt, and nutmeg; cook, stirring occasionally, until thickened, 1 to 2 minutes.
- Add ravioli, stirring to coat. Divide mixture among 4 serving plates. Top evenly with figs, bacon, and sage; sprinkle with pecans. Garnish with pepper, if desired.
Notes
The macros are a ballpark. It all depends on brand of ravioli, bacon fat rendered, etc.
Nutrition
Serving: 10ravioli | Calories: 650kcal | Carbohydrates: 49g | Protein: 22g | Fat: 40g | Fiber: 3g | Sugar: 8g