Easy Weeknight Dinner: Simple Cheese Ravioli Bacon & Peas

simple ravioli bacon pasta dish

I was going to make regular old frozen ravioli with jarred pasta sauce for a quick dinner last Wednesday, but there was no sauce to be found in the cupboard.

When I stumbled upon the package of bacon buried in the freezer, I knew I had to do something with it — must eat the bacon…

And, yes… I know I just posted a cream cheese alfredo with bacon and pea dish a couple of weeks ago — but this ravioli bacon and pea pasta dish is completely different! It’s a five ingredient pasta dish that is super simple to whip up on a busy weeknight. The dish would also be elegant served alongside a fresh green salad and breadsticks for a Sunday family style dinner. 

And of course, the bacon is the star of the show.

cheese Ravioli bacon and peas

5.0 from 4 reviews
Simple Cheese Ravioli Bacon & Peas
Prep time
Cook time
Total time
This five ingredient pasta dish includes frozen ravioli bacon peas and is super simple to whip up on a busy weeknight.
Recipe type: Main
Serves: 4
  • 1 lb good quality Frozen Ravioli
  • ½ lb Bacon
  • 1¾ c frozen Peas
  • 2 cloves Garlic, minced
  • Fresh Romano Cheese, grated
  • Salt & Pepper to taste
  1. Cook bacon in large skillet until browned and slightly crisp. Place on paper towel lined plate and set aside.
  2. Pour grease into a heat safe container and reserve.
  3. Cook Ravioli according to package directions, don't overcook or the dish will be soggy.
  4. To pan you cooked bacon in, add 2 Tbs reserved grease and saute garlic, over med-low heat, until translucent.
  5. Add frozen peas to garlic and saute until heated thoroughly. Add up to 2 more Tbs of bacon grease to keep from sticking. Be sure to scrape up any bits of bacon.
  6. When ravioli is cooked through, remove from water with slotted spoon and add to skillet with peas. Gently stir the mixture together, can add up to ¼ cup of pasta water or a few more tablespoons of the reserved bacon grease depending on taste.
  7. Season with salt and pepper.
  8. Serve topped with a teaspoon of fresh grated romano cheese.
- I used cheese ravioli but this would also be delicious with chicken, spinach or mushroom ravioli. Or even tortellini!


About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 1
    shelly peterson says

    This recipe looks pretty good. Would never have come up with something like this on my own. Will have to try it. My family of course loves bacon

  2. 2

    How easy is that? My boys would totally gobble that up, too!

  3. 3

    That sounds delicious!

  4. 4

    An innovative way to use the bacon.

    Good tip too on not overcooking. Ravioli is delicious when it’s perfectly cooked, and just awful if it’s overcooked and soggy.

    My crew would like your recipe. :)

  5. 5

    So simple and bacon yep I bet it is fantastic!!! Love how easy this is.

  6. 6

    This looks great! You know I love anything with BACON.

  7. 7

    This looks great. I love a new twist to a family favorite. The only thing is I don’t know that they kids will eat the peas. I’ll give it a shot though. Thanks for the recipe.

  8. 8

    Looks delicious, and I have some bacon in the freezer, too! I’m sure my son would like this too.

  9. 9
    Dana Rodriguez says

    This looks good!I bet my fiance’ would like it

  10. 10

    I make something similar with Peirogis, but am avoiding them at the moment… drool.

  11. 11

    This recipe helped me doctor up some store-bought tortellinis when I didn’t have any heavy whipping cream on hand… I only used 1 cup of peas and should have upped it to the recommended amount. I usually precut bacon in strips (pancetta style), removing as much meatless fat as possible, and it makes it that much easier to cook. I deglazed with some extra dry vermouth + added some pasta water. Next time I’d add more of the water for more of a sauce effect. I added parmesan in the pan too (not just as a sprinkle at the end). It hit the spot, and both my husband & 10 yr old approved and gobbled it up. Very appealing to the eyes too… Thank you!

I ♥ your comments


Rate this recipe: