4 slices of bacon
3 tbsp butter
20 oz package of cheese ravioli
1 cup frozen peas
1/2 cup heavy cream
2 garlic cloves, minced
3 cups loosely packed arugula
Salt and pepper to taste
1/3 cup grated parmesan
Heat up a medium pan and begin to cook bacon until crispy. Set aside when cooked to drain and when cool enough, crumble the bacon.
Fill a large pot with salted water and bring to a boil. Cook the ravioli carefully according to package directions. Drain ravioli and let dry a little. Reserve 1 cup of cooking water.
Heat up a large pan on medium high heat and add in the butter. Melt then add in the ravioli and cook until golden brown. Reduce heat to medium and add the garlic and cook for 1 minute.
Add in the frozen peas, heavy cream and garlic powder to the pan and cook until bubbling, while stirring. If you need to thin the sauce, add some reserved pasta water.Stir in arugula and toss with the sauce, until beginning to wilt.
Serve with grated parmesan.