Ravioli With Peas and Crispy Bacon

Photo by David Prince 
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 16 to 18ounces fresh or frozen cheese ravioli
  2. Check 6 slices bacon
  3. Check 2 cloves garlic, sliced
  4. Check 1 10-ounce package frozen peas, thawed
  5. Check kosher salt and black pepper
  6. Check 1/4cup grated ricotta salata


  1. Cook the ravioli according to the package directions. Reserve ¼ cup of the pasta water, drain the ravioli, and return them to the pot.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate. Let cool, then break into pieces.
  3. Add the garlic to the skillet and cook, stirring frequently, until golden brown, 1 to 2 minutes.
  4. Add the peas and cook until heated through, 2 to 3 minutes.
  5. Gently mix the ravioli with the peas, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the bacon and ricotta salata.