Mini Rounds Cheese Ravioli, Bacon, and Onion Bake

Mini Rounds Cheese Ravioli, Bacon, and Onion Bake

Servings: 4   |   Preparation: 30 Mins


  • 1 package (12 oz.) Celentano Mini Rounds Cheese Ravioli
  • 6 slices bacon, cooked and diced
  • 1 tablespoon unsalted butter
  • 1 white onion, sliced thin
  • 1 teaspoon sugar
  • 1 jar alfredo sauce
  • 1 cup shredded four cheese Italian blend
  • 1 Roma tomato, diced
  • 4 tablespoons fresh parsley, chopped
  • 1/2 cup reserved pasta water - if necessary


Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. Preheat oven to 350°F. In a skillet set over medium heat, add the butter, sliced onion and sugar and cook the onions for 10 minutes stirring often until caramelized. Heat the alfredo sauce in a small sauce pan, add the cheese and mix with a whisk until combined and smooth. In a mixing bowl combine the cooked ravioli, alfredo sauce, caramelized onions and diced bacon. Stir to combine all ingredients, if sauce is too thick use ½ cup reserved pasta water to thin. Pour the ravioli mixture into a 9x9 greased baking dish and bake in the oven for 10 minutes. Remove from the oven and top with the diced tomatoes and parsley.  Serve immediately.