Bacon Beef Ravioli

So I wish I could take credit for this genius and delicious recipe, but this was all Russ from The Domestic Man.  I didn’t make it exactly like he wrote, but if you know me you know that I had to add bacon.  Plus I do not use heavy cream so I substituted coconut milk which you will read about below.  Outside of that, the extremely talented Russ was the main man.  This recipe that I had to try actually came at the perfect time.

George Bryant

Bacon Beef Ravioli

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 1 package Cappello’s fresh lasagna sheets 12oz
• 3 cups 24oz organic pasta sauce
• 1/2 onion blended
• 2 cloves garlic minced
• 1 tablespoon fresh parsley
• 1/2 teaspoon each salt and pepper
• 1 teaspoon olive oil
• 1 pound grass-fed ground beef
• 1/2 cup coconut milk thick part from top of can
• 1/2 teaspoon ground nutmeg
• 2 tablespoons grass-fed butter
• 6 slices bacon

Method

 

1. You are going to follow the instructions for this recipe over at The Domestic Man which is where I got it from with a few modifications.
2. You need to cook your bacon until it is crispy. I do this in a 375 degree oven on a aluminum foil lined baking sheet. Bake for 15 minutes, flip the bacon and then remove once it is crispy
3. Once your bacon cools, dice it up into fresh bacon bits and set aside
4. When you are cooking your beef, add the coconut milk instead of heavy cream
5. When you get to the step in the recipe to stuff the ravioli, add your bacon to the beef mixture to go in your ravioli and then add the remaining bacon to your sauce with the extra beef
6. Enjoy the rest of the recipe as is

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