Hearty Turkey Bacon Mushroom Ravioli in Rose Sauce

By Sandra B – Toronto, ON
Hearty Turkey Bacon Mushroom Ravioli in Rose Sauce
  • Prep Time: 15
  • Total Time: 50
  • Servings: 4-6

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About this Recipe

Fast, easy and totally delicious pasta dish for hungry game day enthusiasts.


1 Pkg 700 grams fresh mushroom ravioli. as a variation you may use squash ravioli
1 Pkg 400 grams Maple Leaf Prime Canadian Farm Raised Oven Roasted Turkey Breast Strips
1 Pkg 375 grams Schneiders smoked bacon with each strip cut in half
2 cups fresh marinara sauce (commercial)
.5 cup heavy cream
2 leeks, cleaned, halved, chopped into .5 inch pieces
fresh ground pepper to taste
.25 cup minced parsley (optional)
salt to taste (in water)


Heat large pot of salted water to boiling and set to simmer.
In a large pan, place the bacon on medium high. Turning to make sure all sides are done, cook for 10 minutes or until partly cooked.
Add the chopped leeks to the bacon and cook for another 15 minutes, turning regularly to ensure even cooking.
In a saucepan, heat the marinara sauce to a simmer. Slowly add the cream, stirring. Bring to a light bubble and reduce heat to minimum.
Place the pasta into the salted, simmering water, turn up until it reaches a boil again. Cook for about 6 - 8 minutes. Strain gently.
While the pasta is cooking, add the package of turkey breast strips into the pan with the bacon and leeks, toss, cooking for another 10 minutes until all ingredients are cooked and the turkey is hot.
Add the strained pasta into the pan with the bacon and leeks, gently fold the bacon and vegetable mixture into the pasta.
Place into a serving bowl. Spoon the Rose Sauce over the pasta. Add pepper and parsley if desired.
Serve immediately.

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