INGREDIENTS
- 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
- 4 Tbsp extra virgin olive oil + extra for drizzling
- 1 brown onion sliced into thin wedges
- 1 Tbsp brown sugar
- 1 Tbsp vinegar of your choice (white wine, red wine, balsamic, apple cider)
- 80 g bacon sliced and roughly chopped
- 4 sprigs of thyme
- Salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large pan; add the bacon and sauté 3-4 minutes until crispy. Remove the bacon with a slotted spoon and set aside. Add the onion and 2 sprigs of thyme to the pan, season with salt and pepper and cook over low heat for 5 minutes. Sprinkle with sugar and add a splash of vinegar.
Cook 5 minutes more, stirring occasionally until the onion is brown and caramelized. Add the bacon back to the pan.
In the meantime, cook the ravioli in a large saucepan of salted boiling water according to package instructions and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with the reserved liquid and toss to combine.
Divide among plates, drizzle with a little oil, garnish with thyme leaves and black pepper to taste.
INGREDIENTS
- 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
- 4 Tbsp extra virgin olive oil + extra for drizzling
- 1 brown onion sliced into thin wedges
- 1 Tbsp brown sugar
- 1 Tbsp vinegar of your choice (white wine, red wine, balsamic, apple cider)
- 80 g bacon sliced and roughly chopped
- 4 sprigs of thyme
- - Salt and freshly ground black pepper to taste
START COOKING
Heat the oil in a large pan; add the bacon and sauté 3-4 minutes until crispy. Remove the bacon with a slotted spoon and set aside. Add the onion and 2 sprigs of thyme to the pan, season with salt and pepper and cook over low heat for 5 minutes. Sprinkle with sugar and add a splash of vinegar.
Cook 5 minutes more, stirring occasionally until the onion is brown and caramelized. Add the bacon back to the pan.
In the meantime, cook the ravioli in a large saucepan of salted boiling water according to package instructions and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with the reserved liquid and toss to combine.
Divide among plates, drizzle with a little oil, garnish with thyme leaves and black pepper to taste.
