Porcini Mushroom Ravioli with Caramelized Onion, Bacon and Thyme


1 pack Rana Porcini Mushroom Ravioli

4 tbsp extra virgin olive oil, plus extra for drizzling

1 brown onion, sliced into thin wedges

1 tbsp brown sugar

1 tbsp vinegar at your choice (white wine, red wine, balsamic, apple)

80g bacon, sliced and roughly chopped

4 sprigs of thyme

Salt and pepper to taste


Heat the oil in a large pan; add bacon and sauté for 3-4 minutes until crispy. Remove bacon with a slotted spoon and set aside. Add the onion and 2 sprigs of thyme to the pan, season with salt and pepper and cook on low heat for 5 minutes. Sprinkle with sugar and splash with vinegar.

Cook 5 minutes more stirring from time to time until onion is brown and caramelized. Add bacon back to the pan.

In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving 1/4 cup of the cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine.

Divide between plates, drizzle with little oil, top with thyme leaves and black pepper to taste.

Serves 2

Recipe by Rana

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