- Refrigerated (16 oz.) ravioli (I used a product by Rana 4 Cheeses)
- 3 slices of bacon
- Salt and pepper to taste
- 1 tablespoon butter
- 1/2 cup sweet onion, diced
- 3 garlic cloves, minced
- 1/2 cup packed sun-dried tomatoes, drained on a paper towel
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/3-1/2 cups chicken broth
- 1/2 teaspoon each basil and parsley flakes
- Pinch of red pepper flakes
- Cook the ravioli according to the package directions. Drain and add them back to the saucepan; cover to keep warm while making the sauce.
- Melt butter in a large, high-sided skillet. Saute onions, garlic cloves, and dried tomatoes on low to medium heat for 5 minutes. Add wine, allowing it to cook down slightly.
- Pour in the cream, add spices and Parmesan cheese. Bring to a simmer on low heat and stir until Parmesan is incorporated.
- Salt and pepper to taste. Add in cooked ravioli. Heat through.
- If the sauce is too thick, use some chicken broth to thin out.
- Garnish the dish with toasted walnuts and crumbled bacon.
Preheat the oven to 350 degrees. Roll out the crust and place it in a pie dish. Cover with 2 pieces of foil and blind bake for 5 minutes.
- One unbaked pie crust
- 2 cups pecans, toasted
- 3 eggs beaten
- 3 tablespoons melted butter, cooled
- 1 tablespoon vanilla
- 1/2 cup corn syrup
- 1/3 cup mini chocolate chips
- 1 cup sugar
- 2 tablespoons Kahlua
Directions:
- Cover the bottom of the pie crust with toasted walnuts.
- In a bowl, beat eggs, butter, vanilla, corn syrup, sugar, and Kahlua. Fold in chips and pour the filling into the crust.
- To prevent the pie from overbrowning, I removed the bottom of my tart pan, placed the other piece, and turned it upside down over the pie instead of using foil.
- Bake at 350 degrees and then turn down to 325 degrees. Cook 20-25 more minutes or until a knife comes out clean from the center.
- Refrigerate leftovers.