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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy nonstick skillet, crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Discard all but 2 tbsp. of the fat.

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  • In a pot of boiling, salted water, cook the ravioli until just tender, 1 to 2 minutes (see package if using frozen). Drain; reserve 1/2 cup of the pasta water. Heat the reserved bacon fat in the skillet over high heat; add the ravioli and cook, tossing, until golden-brown in spots, 2 to 3 minutes.

  • In a saucepan, bring the peas, cream and garlic to a simmer over medium heat, stirring. Pour into the pan with the ravioli. Toss in the arugula to wilt. Mix in half of the bacon, half of the mint and 1/4 cup cheese. Add 1 tbsp. reserved pasta water at a time to thin the sauce as desired. Fold in the zest; season.

  • Sprinkle with the remaining bacon, mint and cheese.

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