This flavor-filled recipe is the perfect main dish for a cozy, early fall supper.
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
- 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.
- 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.
- 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.
- 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.