11/03/2025
Creamy Goat Cheese Ravioli with Bacon & Roasted Broccoli
✨ Ingredients (2 servings)
For the pasta dish:
• 1 package cheese ravioli (fresh or frozen)
• 4–5 slices thick-cut bacon, chopped
• 1 ½ cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil
• 1 tbsp butter
• 2–3 tbsp goat cheese, crumbled
• 1–2 tbsp grated parmesan (optional)
• 1 tsp Italian seasoning or dried oregano
• Salt & black pepper to taste
Optional but recommended:
• A pinch of crushed red pepper
• A squeeze of lemon at the end for brightness
For the buttered bread:
• 2 slices soft bread or dinner rolls
• Butter (salted is best)
• (Optional) drizzle of honey
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🍳 Instructions
1. Prep the broccoli
• Preheat oven to 425°F (220°C).
• Toss broccoli with a drizzle of olive oil, salt, pepper, and a pinch of Italian seasoning.
• Spread on a baking sheet and roast 15–20 minutes, until slightly browned and crispy on the edges.
2. Cook the bacon
• While broccoli roasts, heat a skillet on medium and cook chopped bacon until crisp.
• Remove bacon to a plate (leave about 1 tablespoon of bacon oil in the pan).
3. Cook the ravioli
• Boil ravioli according to package instructions (usually 3–5 minutes).
• Drain and set aside.
4. Make the herbed butter
• In the same skillet with the bacon fat, add:
• 1 tbsp butter
• A drizzle of olive oil
• ½ tsp Italian seasoning
• Warm it just until fragrant (don’t brown it).
5. Combine
• Add the cooked ravioli into the skillet and gently toss to coat in the butter mixture.
• Add roasted broccoli and crispy bacon.
• Season with a pinch of pepper and a sprinkle of parmesan if using.
6. Finish
• Plate the ravioli mixture.
• Sprinkle crumbled goat cheese over the top.
• Add another pinch of Italian seasoning.
7. Bread
• Toast or warm your bread lightly.
• Spread with butter (and honey if you like the sweet-savory contrast).
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✅ Serving Tips
• Goat cheese melts just slightly over the warm pasta — don’t mix it in fully.
• A squeeze of lemon right before serving makes it chef-level.
Cheese Ravioli with Crispy Bacon, Roasted Broccoli & Goat Cheese
Serves: 2
Time: 25–30 minutes
Ingredients:
• 1 package cheese ravioli (fresh or frozen)
• 4–5 slices thick-cut bacon, chopped
• 1½ cups broccoli florets
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 2–3 tbsp goat cheese, crumbled
• 1 tbsp grated parmesan (optional)
• 1 tsp Italian seasoning (or dried oregano)
• Salt & black pepper, to taste
• Pinch of crushed red pepper (optional)
• Lemon wedge for serving (optional)
For the Bread:
• 2 slices soft bread or rolls
• Butter (salted preferred)
Instructions:
1. Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, salt, pepper, and a pinch of Italian seasoning. Roast 15–20 min until browned.
2. Cook chopped bacon in a skillet over medium heat until crisp. Remove bacon; leave 1 tbsp bacon fat in the skillet.
3. Cook ravioli according to package instructions, then drain.
4. In the skillet with bacon fat, add 1 tbsp butter + 1 tbsp olive oil + ½ tsp Italian seasoning. Warm until fragrant.
5. Add ravioli to the skillet; gently toss to coat. Add roasted broccoli and bacon; season with black pepper and a sprinkle of parmesan.
6. Plate and top with crumbled goat cheese and a pinch of seasoning. Serve with buttered bread.
7. Optional: Add a squeeze of lemon and crushed red pepper.
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2. Low-Inflammation / Gut-Friendly Version
(Keeping flavor, while reducing dairy load & histamine triggers) Picture in comments
Extra Boost Options:
• Add fresh basil or parsley
• Finish with a drizzle of olive oil instead of parmesan
• Add lemon zest before serving
Flavor stays almost exactly the same.
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3. Grocery List
Produce
• 1–2 cups broccoli florets
• Lemon (optional)
• Fresh basil or parsley (optional)
Refrigerated / Cheese
• Goat cheese (or cashew cheese if doing low-inflammation)
• Cheese or butternut squash ravioli
• Butter or ghee
Meat
• Thick-cut bacon or turkey bacon / prosciutto
Pantry
• Olive oil
• Italian seasoning / oregano
• Salt & black pepper
• Crushed red pepper (optional)
• Parmesan (optional)
Bread
• Soft rolls, sourdough, or gluten-free bread
