Serves: 4
Prep Time: 10 Minutes
INGREDIENTS
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1 lb. Pasta Mia Kale & Mozzarella Gluten Free Ravioli
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6 slices Bacon, diced
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2 cloves Garlic, minced
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1 T Dried Oregano
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1 can Crushed Tomatoes
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1/3 - 1⁄4 cup Tabañero Hot Sauce
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1⁄2 cup Fonterra Light Chef’s Cream
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1⁄2 cup grated Fonterra Egmont Cheese
DIRECTIONS
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Bring a large pot of salted water to a boil.
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In a large sauté pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic, oregano and crushed tomatoes and cook until garlic is fragrant and mixture cooks down slightly.
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Stir in the Tabañero Hot Sauce and cook for a few minutes to meld the flavors. Add cream and Egmont Cheese then season with kosher salt and fresh cracked black pepper to taste. Adjust thickness of sauce with pasta water as needed.
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Cook Pasta Mia Kale & Mozzarella Ravioli for 4 minutes in the boiling water, drain and toss with the sauce.
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