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Ravioli and Bacon Beurre Blanc

Ravioli, Bacon Beurre Blanc, Pasta

This quick and easy sauce will upgrade any type of pasta from store bought fresh ravioli to simple spaghetti noodles. It’s also great on white fish such as grouper or snapper. 


Units Scale
  • 1/2 # Pasta, or pre-made ravioli of choice
  • 1/4# Thick Cut Bacon, diced
  • 1 Shallot, Minced
  • 1 Sprig of Rosemary (small, 23 inches long)
  • 1/4 cup White Wine
  • Splash of White Wine Vinegar (use Sherry Vinegar if you don’t have white wine vinegar)
  • 1 Sticks of Unsalted Butter, cubed
  • Salt and Pepper to Taste


  1. Render the bacon. ⁠Bring a pot of water to boil pasta in while rendering.
  2. Once the bacon is crispy, remove from pan and pour off the excess fat into a heat-proof container and set aside, but keep about 1/2-1 tablespoon in your pan. ⁠
  3. Add minced shallot and rosemary to the pan, gently sauté for 1 minute. Then deglaze with ~1/4 cup white wine and a splash of white wine vinegar (~2 tsp). ⁠

  4. Reduce by 2/3 and then turn heat to low and add in the cubes of butter. Drizzle in another 2 Tablespoons of bacon fat.* Slowly melt and whisk so that the butter doesn’t separate by getting too hot. ⁠Add pasta to water during this stage.

  5. Season with pepper and salt as needed and serve over pasta. You can also toss pasta in the pan along with the sauce to coat entirely.


*The reason why you don’t want to keep a ton of fat in your pan when removing the bacon is because you’ll be adding alcohol (in a water based substance) and it will create a lot of splatter. So just leave enough to lightly sauté your shallots and add in extra for flavoring when finished with high heat. 


Keywords: Pasta, Ravioli, Sauce, Bacon, Butter, Easy Recipes

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