Wild Mushroom Ravioli with Sun-Dried Tomato Pesto Cream Sauce, Fresh Spinach & Bacon

Serving Size:  2-3


12 oz. Pappardelle's Wild Mushroom Ravioli
4 slices thick-cut bacon
1/2 cup half & half
3 tablespoons Pappardelle’s Sun-Dried Tomato Pesto
1 cup fresh spinach, stems removed
2 tablespoons Parmesan cheese, grated
Salt & pepper, to taste


  1. Preheat oven to 350 degrees. Bring a pot of lightly salted water to a boil and cook ravioli for 5-6 mins. Drain. Run under cold water to stop the cooking process. Reserve pasta.
  2. In a medium sauté pan, cook bacon until crisp. Drain over a paper towel and let cool completely. Roughly chop bacon into pieces and reserve. In a small bowl, combine the half & half with the pesto and season with salt & pepper. Stir well.
  3. In a small baking dish, spoon about 2 tbsp. of the pesto cream sauce over the bottom of the baking dish. Add one ravioli and top with fresh spinach leaves. Continue to do this, slightly overlapping the ravioli onto one another, until the pan is completely filled.
  4. Pour remaining cream sauce over top of ravioli and garnish with bacon pieces. Wrap in aluminum foil and bake for 25 mins. After removing it from the oven, garnish with a sprinkle of fresh cheese. Serve immediately and enjoy!