Creamy Mushroom-Bacon Stuffed Ravioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mushroom-Bacon Stuffed Ravioli

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom-Bacon Stuffed Ravioli

A delightful twist on classic stuffed pasta, featuring tender cheese-filled ravioli bathed in a silky, light cream sauce combined with sautéed mushrooms, crispy bacon, and aromatic garlic. Each bite is a perfect balance of rich creaminess and savory crunch, making it a satisfying meal for any time of day.

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NUTRITION

564kcal
Protein
34.7g
Fat
32.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

80g Cheese Ravioli

3 slices Bacon

1/2 cup Sliced White Mushrooms

1/8 cup Light Cream

1/4 cup Part-Skim Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 2

    In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into pieces.

  • 3

    In the same skillet, add a tiny bit of the bacon fat if desired, and sauté the sliced mushrooms with the minced garlic until they are soft and beginning to brown, about 3-4 minutes.

  • 4

    Pour in the light cream and add the part-skim ricotta. Stir gently to combine, allowing the sauce to thicken slightly. If needed, add a splash of the reserved pasta water to achieve a smooth consistency.

  • 5

    Gently toss the cooked ravioli in the creamy mushroom sauce. Fold in the crumbled bacon and sprinkle with grated Parmesan cheese.

  • 6

    Serve immediately while warm, and enjoy the harmonious blend of creaminess, umami, and a hint of crisp bacon.

Creamy Mushroom-Bacon Stuffed Ravioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mushroom-Bacon Stuffed Ravioli

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom-Bacon Stuffed Ravioli

A delightful twist on classic stuffed pasta, featuring tender cheese-filled ravioli bathed in a silky, light cream sauce combined with sautéed mushrooms, crispy bacon, and aromatic garlic. Each bite is a perfect balance of rich creaminess and savory crunch, making it a satisfying meal for any time of day.

NUTRITION

564kcal
Protein
34.7g
Fat
32.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

80g Cheese Ravioli

3 slices Bacon

1/2 cup Sliced White Mushrooms

1/8 cup Light Cream

1/4 cup Part-Skim Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

PREPARATION

  • 1

    Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 2

    In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into pieces.

  • 3

    In the same skillet, add a tiny bit of the bacon fat if desired, and sauté the sliced mushrooms with the minced garlic until they are soft and beginning to brown, about 3-4 minutes.

  • 4

    Pour in the light cream and add the part-skim ricotta. Stir gently to combine, allowing the sauce to thicken slightly. If needed, add a splash of the reserved pasta water to achieve a smooth consistency.

  • 5

    Gently toss the cooked ravioli in the creamy mushroom sauce. Fold in the crumbled bacon and sprinkle with grated Parmesan cheese.

  • 6

    Serve immediately while warm, and enjoy the harmonious blend of creaminess, umami, and a hint of crisp bacon.