European Italian Recipes

Smoked Bacon and Ricotta Ravioli with Apple Sauce

As promised, little over a week ago, here is my post for homemade ravioli and what good ravioli it was too! As expected, it turned out to be a little trickier than my previous attempt at tagliatelle, but as you can see, the end result wasn’t entirely offensive. The only reason ravioli is made more difficult than average pasta is that one must roll one’s dough out to the pasta machine’s thinnest setting, which only serves to pique one’s chances of manhandling it. Still, after a couple of tribulations, we were each faced with a scrumptious plate of rather interesting pasta.

Everyone knows that pork and apple is a classic combination. As such, it seemed like a great idea to combine them in a way that I’ve not seen before. It’s difficult to be entirely original in food these days, but one can at least be original to oneself. In spite of a little mild scepticism offered by one or two people as to the flavour profile of this dish, the ravioli worked extremely well and got along famously with their sauce. Indeed, hand shaking would have gone on had inanimate objects not been involved. The only real shame is that using pork and apple in the same dish is quintessential to both British and American cuisine. Though, I’d bet my long johns on the fact that it originated on this side of the Atlantic.

Alas, this will be the last homemade past post featured on FrugalFeeding for a while; my woman and I are apart for yet another month. Actually, out of interest, is there an opposite of ‘hubby’? Then again, I could take on the role of hairy Welsh househusband – we’re very modern here in Wales – and roll the sheets myself. If you don’t quite understand that joke it’s probably best that you read the tagliatelle entry first.

N.B. I’m not really in possession of a cracking pair of long johns.

Smoked Bacon and Ricotta Ravioli with Apple Sauce

Serves 3-4


• 200g “00” grade flour

• 2 medium eggs

• A splash of water if necessary

• 200g ricotta cheese

• 100g smoked streaky bacon, finely diced

• 2 largeish apples, use the oldest you have

• A sprinkling of sugar

• A splash of water


1. To make the pasta follow the recipe here, only roll it out to the thinnest setting possible. One this has been done, let common sense prevail and cut it into adequately sized strips (roughly 8” x 4”) using a sharp knife. Fold the pasta in such a way as to mark out eight equally sized boxes, two abreast. Fry the diced bacon in a little oil until crispy. Leave to cool and mix with the ricotta.

2. Spoon the mixture onto each of the squares on only one side of the sheet of pasta. Brush the other half with water and fold over. Press down using a cupped hand, working from one end to the other, making sure that all of the air is allowed to escape.

3. To make the apple sauce simply peel and dice one’s apple and cook it in a little sugar and water until soft enough to mash. The amount of sugar needed will depend entirely on one’s choice of apple. Boil the pasta for 3-4 minutes and serve atop a generous portion of apple sauce.

Cost: As we all know, the pasta itself cost very little to make – roughly 60p. However, the most expensive part of this dish is the filling and adding it will cause the price to increase to roughly £3 for the entire dish. Still, that’s not bad.

64 replies on “Smoked Bacon and Ricotta Ravioli with Apple Sauce”

Good recipe. Too bad about the apple sauce 🙂 And of course the apple/pork combo originated on this side of the Atlantic, as did the ancestors of most Americans! Really Frugal! I would bet that the apple/pork combo originated in France.

Dangit Frugal, you make me want to eat bacon! Ah well, there is a tvp version 😉 I have never thought of pairing apple sauce with pasta. Holy crap that looks good. I used to make apple sauced pork chops with glazed onions in my pre-vedge life. Now I need to come up with a sad tofu substitute.

Are you looking for a new word for your better half or yourself? Hubby originates from husband, so opposite would be Wifey, although that sounds pretty lame….

You had me at bacon, Frugal. That and the image of you as a hairy Welsh househusband rolling out pasta like a good Italian wench. Would “wifey” be the opposite of “hubby”?

I really like this unusual pasta idea! I like your posts that aren’t afraid to experiment, though I would like to know if you’ve ever had anything go tits up rendering you somewhat sheepish at odds with the ordinary cool self-assurence!

And.. here I am! Visiting you! Now you can comment back.. or not as you wish;) So.. that is hands down awesome for a first go-round with ravioli.. I’m scared to death to try. I’m confused.. no pasta when you’re apart? Whyforartthou not making pasta?? Is it a four hand job?? Just wondering is all.

Mm this makes me really want to get a pasta roller already so I can crank out ravioli with all kinds of creative fillings! I once had ravioli at a restaurant filled with a sausage/ricotta/apple mixture and served with a brown butter sage sauce – also exquisite. It’s always fun to put a new spin on classic combinations!

My husband (hubby!) adores making pasta. For Father’s Day, we have a new pasta ravioli cutter for him. Your recipe looks delicious. I’ll bookmark it,have the ingredients on hand and that could be his dish.

Hey, take it easy alright? You have already been doing a jolly good job at making us look lowly with the food you make. But homemade pasta? Come on! You win. We give up. Looks/sounds amazing, N! <–too lazy to write your name out.

This looks great, and such an unusual combination of flavours. Homemade pasta definitely seems to me to be a two person job, I used to make it with my dad when I was a child, though I worked for a chef who was very sceptical about the difficulty involved.

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