December 4, 2010

Bacon Ravioli Bake

Everything is better with bacon!!

Bacon Ravioli Bake
One package frozen ravioli (can be any kind)
1/4 lb bacon
2 green onions
1/2 block low fat cream cheese
1 can chicken broth
1/2 cheddar cheese

Cut bacon into small pieces and cook on medium until crisp.  Take bacon pieces out of pan, leaving drippings.  Saute green onions approximately 1 minute.  Add cream cheese, and cook on medium heat until the cream cheese starts to melt, stirring frequently.  Slowly add chicken broth, whisking as it's poured in.  Cook mixture on medium-low until the cream cheese is thoroughly melted, stirring often. Meanwhile, arrange frozen ravioli in largest size corning ware (or other baking dish of approximate size).  When the cream cheese is all the way melted add bacon pieces, stir briefly, then pour over the ravioli. The sauce will be very thin.  Sprinkle grated cheddar cheese on top and bake in a 400 oven for 25 minutes.  Let set for at least 15 minutes when done, allowing time for the sauce to thicken.

Helpful Hints
The setting time after the ravioli is cooked is very important.  If after 15 minutes it still seems thin then let set additional time.  Although, the sauce in the pan is great for dipping garlic bread into.
Ravioli with chicken or italian sausage will probably work best.  I used cheese and the over-all dish was too cheesy (can't believe something ever has too much cheese, but it did).


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