Chicken Florentine Ravioli with Bacon Alfredo & Rainbow Carrots

Preheat Oven to 400F.

Prepare ingredients. Roughly chop garlic, thinly slice shallots. Cut raw bacon into ½” slices, peel and slice rainbow carrots into about 1” pieces.

Heat a medium sized sauté pan on medium heat. Add bacon and cook slowly until fat is melted and bacon is crispy. Remove bacon pieces and reserve fat separately for later.

On a sheet pan, toss rainbow carrots in 1 TBSP of oil, pinch of salt & pepper and about a teaspoon of fresh thyme leaves. Roast in oven for about 15 minutes or until carrots are tender.

While carrots are roasting, bring a large pot of water to boil. Add frozen ravioli to the water and cook per instructions, about 3.5 minutes. Remove from water and set aside.

In a medium sauté pan, add about 1 TBSP of the reserved bacon fat. Cook 2 TBSP of sliced shallot and garlic in fat, about 1-2 minutes. Add alfredo sauce to the pan and mix evenly. Bring to a low simmer.

Lightly toss cooked ravioli in bacon alfredo.

When ready to serve, fry 1 egg each per plate.

To plate, place 4-5 ravioli on plate. Scoop roasted carrots on the side. Top with a fried egg and additional alfredo as desired. Garnish with additional fresh thyme and crispy bacon pieces.