Bacons, mushrooms and cream become a simple and budget friendly sauce for beef ravioli.
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
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, 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.
Nutrition
2093 kj
Energy
28g
Fat Total
13g
Saturated Fat
23g
Protein
943.44mg
Sodium
4g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Replace the ravioli with 375g dried penne pasta and save around $5.29 in total.
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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