7

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(3 Members)

Ravioli boscaiola

Ingredients
  • 625g fresh beef ravioli pasta
  • 2 teaspoons olive oil
  • 1 medium leek, trimmed, halved, washed, thinly sliced
  • 1 garlic clove, crushed
  • 6 (175g) rashers middle bacon, trimmed, sliced
  • 200g button mushrooms, sliced
  • 300ml extra-light thickened cream
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

    2. Step 2

      Meanwhile, heat oil in a frying pan over medium heat. Add leek and garlic. Cook, stirring, for 4 to 5 minutes or until leek has softened. Add bacon and mushroom. Cook, stirring, for 5 minutes or until mushroom is tender. Add cream. Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until cream has slightly thickened. Add ravioli. Cook, stirring, for 1 to 2 minutes or until heated through. Serve.

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    Super saver: Replace the ravioli with 375g dried penne pasta and save around $5.29 in total.