A staple of childhood lunches thanks to its canned incarnations, ravioli is an Italian classic in which pasta dough is filled with just about anything imaginable. In our rendition, we take homemade dough and stuff it with a delectable four-cheese filling, then top it all off with a creamy Alfredo sauce - infused with the flavor of nature's perfect food, bacon. Restaurant-quality ravioli made from scratch in your own kitchen is easier than you think. While we cannot condone the health risks associated with this dish, we can guarantee that the satisfaction from your palate will be more than worth any ensuing heart attack.
The mouthwatering final product: four-cheese ravioli in bacon alfredo sauce. Garnished with a sprig of fresh parsley, this dish is a feast for both the eyes and the palate.
The finished alfredo sauce teeming with rich flavors.
When the ravioli float, they are ready to be plated and served.
To form the pasta dough, make a flour "volcano" with egg in the center, then slowly mix the flour in from the sides.
Two of the four types of cheese used: cubed mozzarella on the left and grated Parmesan on the right.
Roll the pasta dough into as thin a sheet as possible.
Cut ovals of pasta dough with the lip of a drinking glass.
The secret ingredient scientifically proven to ameliorate any recipe: bacon!
Onions, garlic, basil and parsley bring their flavor and color to both the ravioli and the alfredo sauce.
The finished ravioli, filled with cheese and crimped on the sides, are ready to be boiled.