Home » BLOG » Homade Soaked Cheese Ravioli With Creamy Bacon Pesto

Homade Soaked Cheese Ravioli With Creamy Bacon Pesto

I saw a recipe the other day for soaked noodles and it mentioned using it for ravioli.  I thought that sounded like fun.  So last night I made ravioli for dinner.  I didn’t actually use a recipe for any of it!  I’ll try to remember what I did for each component.  This turned out really well.  And it made me feel good eating such a homemade meal.  All three of us enjoyed it.  I served it with sauteed mushrooms and sugar snap peas (in coconut oil and butter).  I was in heaven last night 🙂  Plus I learned that Rebecca likes mushrooms…and Justin doesn’t think they are quite as bad as he had previously thought 😛  Maybe, just maybe he’d be ok with a few mushrooms in dishes once in a while.  As a mushroom lover that NEVER cooks with mushrooms that is music to my ears.

This post is linked to Fresh Bites Friday and Real Food Wednesday.

Soaked Noodles

2 cups whole wheat flour
1/2 tsp. salt
1/3 – 1/2 cup yogurt (preferable raw, homemade)

Combine all ingredients, using enough yogurt to make a soft dough.  Knead for a few minutes.  Cover and let sit at least 7 hours.

When ready to use, roll out the dough on a floured surface as thin as you can.  You can cut it into any size/shape you want or you can add ravioli filling and cut and seal raviolis.  Cook for about 20 minutes in boiling water.

Cheese Ravioli Filling

1/2 cup homemade cream cheese
1 egg
1/4 cup grated parmesan cheese
seasoning to taste (I used garlic powder, salt and a little homemade pesto)

Combine all ingredients until smooth.  Refrigerate until ready to use.

Creamy Pesto

1 cup peas
1/4 – 1/2 cup EVOO
salt, garlic powder to taste
(optional – crispy nuts)

1/4 cup grated parmesan cheese
1/4 cup heavy cream

cooked bacon (optional)

Blend peas, olive oil, seasoning and nuts until smooth (adjust consistency to taste with oil).  When ready to use warm pesto in a pan with cheese and cream.  You can add crumbled bacon to the sauce or just sprinkle the bacon on top of the ravioli after assembling.

Cheese Ravioli with Creamy Bacon Pesto

Roll out dough.  Place 1 Tbsp. of filling on dough spaced about 2 in. apart.  Fold dough over, press around filling.  Cut out ravioli.  Seal edges well with a fork.  Cook in boiling water about 20 minutes.

Drain ravioli.  Top with creamy pesto, grated parmesan and crumbled bacon.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Leave a Reply

Your email address will not be published. Required fields are marked *