Pan-Seared Ravioli with Bacon, Peas, Arugula, and Butter Cream Sauce

Ravioli are par-boiled and then pan-seared, served with a light creamy sauce, bacon, peas, and arugula! Lots of greens in this easy and springy dish! 

seared ravioli with bacon peas arugula and butter cream sauce 11 pin

Something about ravioli and peas together must really appeal to me, though I can’t say exactly why. Over the years, I’ve clipped 3 slightly different recipes for such a dish. Maybe it’s the vibrant greens and the springy flavors. Of course, they all had bacon as an ingredient too, so maybe that was it.

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Or maybe it was because the recipes kind of reminded me of a favorite dish I used to make a lot in college: pierogis with peas and onions. Pierogis were a staple in my diet then, but these days, I haven’t had a pierogi in more years than I can count (which I’m going to have to change soon). Have pierogis seen their heyday? Do people still eat them on the reg? I feel like you don’t hear about them anymore!

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Anyway, my favorite way to prepare them was by boiling them first, and then pan-frying them in butter until they were crispy and golden brown. My roommate used to cook them the same way, but she’d also grill them with onions and peas. That was even better. We were very fancy college students. Uh-huh.

We ate pan-fried pierogis with peas and onions, then headed off to an ‘apartment party’ to drink jungle juice out of Solo cups. Jungle juice that was mixed together in a big plastic tub. YUMMMMMM.

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When I would see these recipes for pan-seared ravioli, in a weird way, it felt like a grown-up version of my old college favorite.

With cheesy ravioli, crispy bacon, and wilted arugula, this is MUCH better though. I’m not knocking pierogis, but I’ll take cheesy carbs over potatoes any day. The ravioli are pan-fried in butter until golden brown, and tossed with sweet peas, and arugula. When arugula is wilted, it loses a little of its peppery edge, but the greenery still adds some earthy flavor and a spicy kick. A little cream creates a light sauce.

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It’s altogether… refreshing? It might sound heavy, but on the contrary, it’s quite light, and the flavors give a feeling like we’re ushering in springtime, even though the outdoors might indicate otherwise. :)

4.3 from 3 reviews
Pan-Seared Ravioli with Bacon, Peas, and Arugula
Prep time
Cook time
Total time
Ravioli are par-boiled and pan-seared, served with a light cream sauce, bacon, peas, and arugula! Lots of greens in this springy dish!
Recipe type: Entree, Side dish
Serves: 4 servings
  • 4 slices bacon, cooked, chopped
  • 3 tbsp. butter
  • 1 - 20 oz. package fresh or frozen cheese ravioli
  • 1 c. frozen peas
  • ½ c. heavy cream
  • ¼ tsp. garlic powder
  • 3 c. loosely packed arugula
  • Salt and pepper, to taste
  • ⅓ c. grated Parmesan cheese (optional)
  1. In a large pot of boiling, salted water, cook the ravioli according to package directions, or until just tender. Drain ravioli.
  2. In a large saucepan over medium-high heat, melt the butter.
  3. Add the ravioli and cook until golden-brown, about 3-5 minutes.
  4. Reduce heat to medium, and add the frozen peas, heavy cream, and garlic powder into the saucepan. Mix well.
  5. Bring to a simmer, stirring occasionally. If a little water is needed to thin the sauce, add it 1 tbsp. at a time.
  6. Toss and stir in the arugula until it begins to wilt, about 1 minute.
  7. Serve with Parmesan cheese. Enjoy!

Inspired by a recipe from Rachael Ray.

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In an instance of terrible planning, we didn’t have Parmesan cheese in the house which NEVER happens. This dish doesn’t need it, but you definitely want it. It’s cheese. On pasta. Why do I feel a need to persuade you of this… get the Parmesan cheese.


    • says

      Oh cool! I’m never sure where pictures end up on Tasteologie land! Haha! I’m so glad you spotted it and liked it! It has great springtime flavors – even if it doesn’t feel like spring will be here anytime soon. Lol! Thanks so much for stopping by, Jacqueline! :)

  1. says

    I love dishes with peas in them, yet I always forget to add them in when I cook. This ravioli looks fantastic, Sarah! Your pictures are so gorgeous, makes me want to reach through my screen and have these for breakfast! That cream sauce sounds perfect, too. Pinned!

    • says

      Thanks so much, Jordan! I kept gravitating toward similar recipes like this because it sounded so unique. It was really different and delicious! Plus, the bacon…. :)

    • says

      Hahaha! I agree – sometimes you have to hide food from other people in the household just to have it all to yourself!!! :) Thanks so much, Dorothy!

    • says

      It was a really nice comfort food dish for cold winter evenings, but it was nice that it had some springtime elements too! We really enjoy it! Thanks, girl. :)

  2. says

    Oh wow, these look so good. Really great photos too. I’m a new food blogger and found you on a link party. I love the blog name and will be back to read more! I’ve followed your social sites and hope we can connect on those. Becky

  3. says

    What a great blend of ingredients. I’m still working on mastering ravs. Some day….. I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe.

    • says

      Thanks so much for the review, and thank you so much for letting me know you tried it! It’s so great to hear feedback. We really liked this dish. It’s something I’d wanted to try for a long time – I kept clipping out similar recipes to it over and over. We liked it quite a lot! It didn’t knock our socks off, but we could see ourselves adding it into the rotation regularly, ya know? It was fun and different. I’m glad you enjoyed it, and thanks again for sharing your review! :)

  4. says

    You bring the most delicious things to our party! Thank you. Pinned and tweeted. We feel honored that you take the time to stop by our party. I hope to see you on Monday at 7 pm. We love to party with you! Happy Sunday! Lou Lou Girls

  5. says

    Coming by from #theWeekendSocial on to let you know your Pan-Seared Ravioli with Bacon, Peas, Arugula, and Butter Cream Sauce is being featured this week at the party. Hope to see you there.

  6. says

    Oh my…this sounds so yummy. Your photography is beautiful too. I will be featuring your raviolis this Sunday @ Inspiration Monday Party! ~ Julie Redhead Can Decorate

  7. Lisa says

    I made these with three cheese asparagus ravioli and it ROCKED! Plan to serve to friends on St. Pat’s Day :))). but I wonder what you suggest I serve with this main dish…


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