Ravioli Carbonara


  • 2 packages (9 ounces each) uncooked cheese-filled refrigerated ravioli
  • 1 jar (16 ounces) white Alfredo pasta sauce
  • 1/4 cup milk
  • 6 slices bacon, diced, cooked and drained
  • 2 tablespoons snipped fresh basil leaves
  •  Ground black pepper to taste


  1. Cook ravioli according to package directions in (4-qt.) Casserole; drain in large Stainless Mesh Colander. Return ravioli to casserole; keep warm.

  2. Heat pasta sauce and milk in (2-qt.) Saucepan over medium heat until heated through, stirring occasionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.


  • 6  servings

Nutrients per serving:

Calories 540, Total Fat 38 g, Saturated Fat 13 g, Cholesterol 120 mg, Carbohydrate 34 g, Protein 16 g, Sodium 1070 mg, Fiber 2 g

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