Chicken Florentine Ravioli with Bacon Alfredo & Rainbow Carrots
Use our Chicken Florentine Ravioli to create this hearty main dish. SKU #43350
Ingredients
- 1.5 LBS Chicken Florentine Ravioli 43350
- 1/2 LB Thick cut Applewood bacon
- 16 oz Alfredo Sauce 51492 or 55500
- 1 Bunch Rainbow Carrots
- 2 TBSP Vegetable Oil
- 1 Shallot
- 2 Cloves Garlic
- Fresh Thyme
- 1 Whole egg 1x per plate
- Salt & Pepper
Instructions
- 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 a 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.
Notes
- If you can’t find rainbow carrots, regular carrots or any other seasonal root vegetable will work great.
- Kick up the heat and smoke by adding a tablespoon of chipotle adobo to the alfredo
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