Fig, Bacon, and Sage Ravioli
Makes 4 servings
  • 4 slices thick-cut bacon, chopped (about 6 ounces)
  • 1 tablespoon packed whole sage leaves
  • 8 fresh figs, quartered
  • ½ cup finely chopped red onion
  • 4 cloves garlic, minced
  • ¼ cup apple cider vinegar
  • ¼ cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 (8-ounce) packages cheese ravioli, cooked according to package directions
  • ¼ cup chopped toasted pecans
  • Garnish: ground black pepper
  1. In a 12-inch skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet. Add sage; cook, stirring occasionally, until sage is crisp but still green, 30 to 60 seconds. Using a slotted spoon, remove sage and let drain on paper towels.
  2. Add figs to skillet; cook, stirring occasionally, until figs are softened and just slightly caramelized, 2 to 3 minutes. Using a slotted spoon, transfer figs to a medium bowl.
  3. Add onion and garlic to skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Pour in vinegar; cook until evaporated, 2 to 3 minutes. Stir in cream, salt, zest, pepper, and nutmeg; cook, stirring occasionally, until thickened, 1 to 2 minutes.
  4. Add ravioli to cream mixture, stirring to coat. Divide pasta among 4 serving plates. Top evenly with figs, bacon, and sage; sprinkle with pecans. Garnish with pepper, if desired.
Recipe by Taste of the South at