Servings: 6
Calories: 200kcal
Equipment
- Pan
- Pot
Ingredients
- 1/4 cup of almond milk or whole milk
- 1/8 cup of freshly cut basil leaves
- 9 ounces of raw refrigerated ravioli filled with cheese
- Ground black pepper to your liking
- 6 slices of bacon diced, drained and cooked
- 16 ounces of Alfredo pasta sauce white
Instructions
- Cook diced bacon until crispy in a skillet over medium heat. Drain excess grease and set aside.
- Boil cheese-filled ravioli until al dente according to package instructions. Drain and set aside.
- Warm white Alfredo pasta sauce in a saucepan over medium heat. Stir in milk for a smooth, creamy consistency.
- Mix cooked ravioli into Alfredo sauce, ensuring each piece is coated. Add crispy bacon evenly.
- Fold in freshly cut basil leaves and season with ground black pepper to taste.
- Plate and serve immediately for a creamy and indulgent Ravioli Carbonara experience.
Notes
- For added flavor, try adding red pepper flakes, chopped basil, or sun-dried tomatoes to the carbonara sauce.
- To make the dish vegan, swap the bacon for diced mushrooms and use vegan Parmesan cheese.
- To make the dish gluten-free, use gluten-free ravioli and gluten-free flour instead of all-purpose flour.
- To make the dish lighter, use half-and-half instead of heavy cream.
- To make the dish spicier, add a pinch of cayenne pepper or chili flakes to the carbonara sauce.
Nutrition
Calories: 200kcal
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