CHICKEN&ROASTEDGARLIC_RAVIOLI_CARAMELIZEDONION_BACON_THYME_mobile.jpg

CHICKEN & ROASTED GARLIC RAVIOLI WITH CARAMELIZED ONION, BACON AND THYME

  • 15 min
  • Easy

CHICKEN & ROASTED GARLIC RAVIOLI WITH CARAMELIZED ONION, BACON AND THYME

  • 15 min
  • Easy
CHICKEN & ROASTED GARLIC RAVIOLI WITH CARAMELIZED ONION, BACON AND THYME
CHICKEN&ROASTEDGARLIC_RAVIOLI_CARAMELIZEDONION_BACON_THYME_desktop.jpg

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

portions
- +
  • 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.