PREP TIME: 10 min | COOK TIME: 20 min TOTAL TIME: 30 min | YIELDS: 4 servings
|1-9oz pkg||Three Bridges Butternut Squash Ravioli|
|1/2 lbs||bacon, thick sliced|
|1 medium||red onion, sliced|
|1 pt.||cherry tomatoes, whole|
|2 tbsp||apple cider vinegar|
|to taste||kosher salt and black pepper|
- Cook the Three Bridges Butternut Squash Ravioli according to package directions. Drain well. Layer on a serving platter.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Break into pieces.
- Discard all but 2 tbsp of the drippings and return the skillet to medium heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 2 to 3 minutes. Add the tomatoes, arugula and apple cider vinegar. Cook, tossing, for 1 minute. Remove from heat.
- To serve: Top the Butternut Squash Ravioli with the BLT mixture. Season with salt and pepper to taste. Top with crumbled bacon pieces. Enjoy!