Breakfast Ravioli

Filed under: Breakfast, Breakfast - Egg Dishes, Brunch.

Pasta for breakfast? If it's stuffed with bacon and eggs - why not? The sauce is a perfect match as is, but you can try different combinations of fillings, play with it and have fun! Our guests are always delighted with how light this breakfast is.

Two medium eggs beaten
1/4 cup back bacon -diced
1/4 cup old cheddar -shredded
1 teaspoon fresh garlic chopped
1/4 cup white wine
8 cherry tomatoes -halved
1 green onion -chopped
1/2 cup strained tomatoe
1 package of eggroll wrap
salt & pepper.

Prep of Ravioli:
In heated pan melt butter, fry eggs until softly scrambled, remove from heat and add bacon and cheese, salt & pepper. Reserve a bit of cheese for garnish.
Lightly brush water on eggroll wrap and put desired amount of egg and bacon mix in the center. Place another wrap on the top and press all sides. Seal well and work out air so the wrap doesn't explode. Trim excess. At this point you can freeze (separately on parchment) or cook immediately, in a pot of boiling water. Carefully drain water they are a touch delicate.
In heated pan add butter and render garlic. Add white wine, cherry tomatoes, onion and salt & pepper. Saute for 30 seconds then add strained tomato, just bring to a boil, and lastly whisk in about 2 tablespoons cold butter.
Place boiled wraps in tomato sauce to coat, and arrange carefully on plate. Serve with toasted English muffins and reserved cheese.

Recipe Summary:
Yield: 1 order
Prep Time: 12 minutes
Cook Time: 6 minutes
Rating: 5 of 5 stars

Other recipes by Kilpatrick Manor B&B:
Shrimp And Eggs Thermidor

Recipe Provided By:
Kilpatrick Manor B&B
Niagara Falls, ON

Niagara Falls Bed and Breakfast Inns