Bacon Beef Ravioli

So I wish I could take credit for this genius and delicious recipe, but this was all Russ from The Domestic Man.  I didn’t make it exactly like he wrote, but if you know me you know that I had to add bacon.  Plus I do not use heavy cream so I substituted coconut milk which you will read about below.  Outside of that, the extremely talented Russ was the main man.  This recipe that I had to try actually came at the perfect time.  Why you ask?  Because unfortunately I was not nominated for the Saveur awards this year, BUT RUSS WAS!!!!  So guess what I want you to do?  Come on, you know me well enough by now.  So please take a minute and go vote for The Domestic Man HERE.

Bacon Beef Ravioli

Just in case you didn’t go vote yet like I asked in my last sentence, here is another chance for you.  Every vote counts and the more exposure we can get for the Paleo/Primal community the better we can reach the mainstream.  We need to enable people to take control of their health and provide them all the options possible when they get here.  If you are confused on the voting process, Russ also wrote a brief blog post on the fastest way to get your vote in which you can read HERE.  Or if you are like me, and just want to go click through and figure it out, click that picture below this line.  Thank you so much for taking the time to make a difference and help Russ get recognized.

Saveur

5.0 from 3 reviews
Bacon Beef Ravioli
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Instructions
  1. You are going to follow the instructions for this recipe over at The Domestic Man which is where I got it from with a few modifications.
  2. You need to cook your bacon until it is crispy. I do this in a 375 degree oven on a aluminum foil lined baking sheet. Bake for 15 minutes, flip the bacon and then remove once it is crispy
  3. Once your bacon cools, dice it up into fresh bacon bits and set aside
  4. When you are cooking your beef, add the coconut milk instead of heavy cream
  5. When you get to the step in the recipe to stuff the ravioli, add your bacon to the beef mixture to go in your ravioli and then add the remaining bacon to your sauce with the extra beef
  6. Enjoy the rest of the recipe as is

 ***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

14 Comments

  1. George,

    I love ya and love all your great info. I am disappointed in the cost of the pasta sheets; even at 13.75/box it’s too pricey. Suggestions for less costly pasta?

    Keep up the great work.

  2. I love that you shared this source for GF pasta, but the xanthan gum concerns me, as I’ve heard so many negative comments regarding it. What exactly is xanthan gum?

    1. It is pretty much made from fermented forms of sugar etc and then used as a thickener. I will tell you what I tell everyone else, if it doesn’t bother you then eat it. If you question it then just don’t. I choose to eat it occasionally in this pasta which is about once every few months

    2. Xanthan gum is usually made from corn, wheat, dairy, or soy. Cappellos is made from corn. This is hardly a paleo diet, even if you aren’t that strict but beware of all the corn, wheat, dairy, soy starches that hides in the other ingredients.

  3. Okay, wait a minute… I went to the Cappello website and the lasagna sheets are offered for $55. It doesn’t say what amount of sheets you get… but wow, that is… uh… steep!! That would make for one very expensive lasagna. Or am I missing something and you can buy it cheaper?
    I want to make this… but not for 60 bucks. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this Recipe: