Thursday, July 17, 2008

Mama's In The Kitchen

Cheese Ravioli with Bacon and Zucchini
Source: Adapted from Food and Wine April, 2003
Servings: 4
Posted by DebMj1 8/7/07

Deb's Notes: I used Hatfield bacon, a local brand that is lower in fat and calories.

My Notes: This works well with adding extra summer veggies from your garden. A good way to use up crookneck along with the zucchini. I doubled the veggies and the kids ate it all. Instead of using cheese ravioli, look for spinach and cheese ravioli. Fresh or frozen ravioli work well.

1/4 pound bacon, cut in 1" strips
1 medium zucchini, cut in matchsticks
1 1/2x1/4 inch salt and pepper
1 pound cheese-filled ravioli
1 medium tomato, cut in 1/2" dice
1/4 cup fresh basil, shredded
1/4 cup grated Parmesan cheese, freshly grated

Heat large deep skillet. Add the bacon and cook over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain. Pour off all but 1/2 Tbsp. of the bacon fat. Add the zucchini; season with salt and pepper. Cook over moderately high heat, stirring, until barely softened, about 2 minutes. Return the bacon to the skillet and remove from the heat.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2 Tbsps. of the pasta cooking water.

Add the pasta, reserved cooking water and tomato to the skillet. Season with salt and pepper. Toss gently over moderate heat until heated through. Transfer the pasta to a large shallow bowl and toss with the basil and 1/4 cup of the Parmesan. Serve at once, passing additional Parmesan at the table.
Nutritional Information: 246 calories, 10 g fat and 2 g fiber (according to MasterCook)

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