Baked Cheddar Jack and Bacon Ravioli Recipe
Disclosure: This is a sponsored blog post by Kraft Foods. I have received compensation and or products to help me with my review and recipe creation. All opinions and photos are my own.
This week I am making a Baked Cheddar Jack and Bacon Ravioli recipe. A few weeks ago I shared with you that I was in the Kraft Fresh Take recipe challenge. I shared my challenge flavor, which is The Kraft Fresh Take Cheddar Jack & Bacon flavor.
Baked Cheddar Jack & Bacon Raviolis Appetizers
For that part of the challenge I shared a Chicken Cheddar Jack and Bacon Quesadilla recipe.
This time around I am sharing a homemade Baked Cheddar Jack and Bacon Ravioli recipe.
Have you had a chance to try Fresh Take yet? The uses for this product is really limitless. Anything that can be coated in bread crumbs can be made using the Kraft Fresh Take breadcrumb mix. The difference between Fresh Take and regular bread crumbs is the Fresh Take bread crumb mix is available in some great flavors and of course there is cheese included. Cheese makes everything taste better!
Another great benefit is that you can get that delicious crispy fried flavor from the oven instead of frying.
What you will need to make this Baked Cheddar Jack and Bacon Ravioli Recipe.
Baked Ravioli Ingredients
Assemble the ingredients for the ricotta ravioli filling minus the bacon, Fresh Take and Wonton wrappers.
We'll use them after the ricotta filling chills for a bit.
Mix the filling ingredients
You can mix the filling a few hours before you plan to make your ravioli or over night.
Beat the egg.
Ravioli Filling
Add the rest of the ravioli filling ingredients to the bowl and mix well.
Cover the bowl and refrigerate for an hour or two. You can also make this a day ahead.
Cover and refrigerate the ravioli filling
Thirty minutes before you are really to fill the ravioli cook 6 slices of bacon until they are crisp.
Drain well and chop finely.
Add the cooked bacon
Mix the cooked and chopped bacon into the ricotta filling. Be sure to chop the bacon finely or it could poke a hole in the Wonton wrapper.
To assemble the ravioli....
Fill the ravioli
Place a scant teaspoon of the ricotta filling in the center of a wonton wrapper.
Dampen the edges by dipping your finger tip into the bowl of water and running a bead of water around the edge of the wonton wrapper.
Making Wonton Ravioli
Place a second Wonton wrapper over the filling, lining up the edges. Work your fingers around the edge to seal being sure to work the air out of the pocket of filling.
Repeat until all the ravioli are filled.
Filled ravioli ready to cook.
Keep the ravioli covered with a damp paper towel to keep them from drying out as you cook them.
Fill a pot with water, salt to taste and bring to a boil. Cook one or two ravioli at a time. When the ravioli floats to the top of the water immediately dip it into the bag of Cheddar Jack and Bacon Fresh Take bread crumb and cheese mixture.
cook and dip the ravioli
Place the breaded ravioli on a cook sheet lined with foil or parchment paper.
Preheat the oven to 375 and bake the ravioli.
Serve the baked ravioli with my homemade alfredo sauce or pick up your favorite jarred alfredo sauce and enjoy as an appetizer. Or you could serve this meal as dinner and instead of dipping the ravioli you could pour a light coating of the alfredo sauce over them and enjoy them as a meal.
How to make Baked Cheddar Jack and Bacon Ravioli Appetizers
- 1 package wonton wrappers
- 1 package Cheddar Jack and Bacon Fresh Take
- 1 egg, slightly beaten
- 1½ cups ricotta cheese
- ½ teaspoon finely chopped garlic
- ½ teaspoon dried parsley flakes
- ½ teaspoon pepper
- dash of salt
- ½ - ¾ cup of Kraft Cheddar Jack shredded cheese
- 6 slices crisp bacon, chopped finely
- small bowl of water for sealing the ravioli
- Beat the egg in a small bowl add the first six ingredients.
- Mix until everything is mixed together well.
- Add shredded cheese.
- Refrigerate about an hour or overnight.
- Cook the bacon until crisp and drain well.
- When it's cool chop fine.
- Remove the ricotta filling from the refrigerator and
- Add the bacon and stir well.
- Assemble the ravioli by placing a scant teaspoon of the ricotta filling in the center of one won-ton, Dampen the edges with water, place another won-ton on top lining up the edges. Work your thumbs around the filling to remove any air pockets. Fill all the won-ton raviolis placing them on a lightly floured cookie sheet or a piece of parchment paper in a single layer.
- Cook the ravioli in boiling water for about 3 minutes or until they float to the surface. Immediately dip the cooked ravioli in the Fresh Take Cheddar Jack and Bacon coating. Place each ravioli on a baking sheet covered with foil or parchment paper.
- Bake at 375 for about 12 minutes, until crispy.
- Serve as an appetizer or a main dish with your favorite Alfredo sauce.
Baked Cheddar Jack and Bacon Ravioli Appetizers
Ingredients
- 1 package wonton wrappers
- 1 package Cheddar Jack and Bacon Fresh Take
For the ravioli filling
- 1 egg slightly beaten
- 1 ½ cups ricotta cheese
- ½ teaspoon finely chopped garlic
- ½ teaspoon dried parsley flakes
- ½ teaspoon pepper
- Dash of salt
- ½ - ¾ cup Kraft Cheddar Jack shredded cheese
- 6 slices crisp bacon chopped finely
- Small bowl of water for sealing the ravioli
Instructions
To make the filling:
- Beat the egg in a small bowl add the first six ingredients.
- Mix until everything is mixed together well.
- Add shredded cheese.
- Refrigerate about an hour or overnight.
- Cook the bacon until crisp and drain well.
- When it's cool chop fine.
- Remove the ricotta filling from the refrigerator and add the bacon and stir well.
To make the Ravioli:
- Assemble the ravioli by placing a scant teaspoon of the ricotta filling in the center of one wonton, Dampen the edges with water, place another wonton on top lining up the edges. Work your thumbs around the filling to remove any air pockets. Fill all the wonton raviolis placing them on a lightly floured cookie sheet or a piece of parchment paper in a single layer.
- Cook the ravioli in boiling water for about 3 minutes or until they float to the surface. Immediately dip the cooked ravioli in the Fresh Take Cheddar Jack and Bacon coating. Place each ravioli on a baking sheet covered with foil or parchment paper.
- Bake at 375 for about 12 minutes, until crispy.
Nutrition
Disclosure: This is a sponsored blog post by Kraft Foods. I have received compensation and or products to help me with my review and recipe creation. All opinions and photos are my own.
