Black Ravioli with Scallops and Smoked Bacon Cream Recipe

Ingredients:

• 1 package (14 oz) black squid ink ravioli
• 8 large sea scallops
• 1/2 cup heavy cream
• 4 strips smoked bacon, diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and pepper
• 2 tablespoons olive oil

Instructions:

1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 2-3 minutes or until al dente. Drain the pasta and reserve 1/4 cup of pasta water.
2. Heat a large skillet over medium-high heat. Add the olive oil and scallops, and cook for 2-3 minutes per side or until golden brown. Transfer the scallops to a plate and cover with foil to keep warm.
3. In the same skillet, add the diced bacon and cook for 5 minutes or until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate.
4. Add the garlic to the skillet and cook for 1 minute. Pour in the heavy cream and reserved pasta water and bring to a simmer. Cook for 5-7 minutes or until the sauce has thickened. Season with salt and pepper.
5. Add the cooked ravioli and chopped parsley to the skillet. Toss to coat the pasta in the sauce.
6. Divide the ravioli among 4 plates. Top each plate with 2 scallops and the crispy bacon. Serve immediately.

Verdict:

The black ravioli with scallops and smoked bacon cream is a rich and indulgent dish that is perfect for a special occasion. The savory bacon cream sauce complements the tender scallops perfectly, while the black ravioli adds a unique and intriguing visual element to the dish.

Serving Suggestions:

Serve this dish with a simple green salad dressed with lemon vinaigrette to balance out the richness of the pasta and cream sauce. A glass of crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, would also pair well with this dish. Enjoy!