Meat ravioli with artichokes and bacon

Meat ravioli with artichokes and bacon are an easy and tasty first course, with white sauce. I had prepared these ravioli stuffed with deer meat, and I wanted to experiment with a different seasoning, from the traditional tomato sauce. So I thought of using a quick sauce of artichokes, bacon and leeks, just the cooking time of the artichokes, which if very fresh, will be a few minutes. A first course that will also make a good impression on the Easter table, of course if you don't have deer ravioli, you can replace them with common meat ravioli, which you can make at home, but also buy ready-made.

Ingredients

250 g ravioli stuffed with meat to taste

1 artichoke

30 g of bacon

30 g of leeks

1 tablespoon of olive oil

Salt

Pepper

Grated pecorino cheese to taste

Lemon juice

Preparation

Remove the toughest leaves from the artichokes, split them in half and, if present, remove the inner hair, dip them in plenty of water acidulated with lemon juice. Cut the bacon into cubes, put it in a large pan that can also accommodate the ravioli, bring to the heat and let the bacon melt over low heat. Chop the leek and add it to the bacon, add a tablespoon of oil and let it flavor. Drain the artichoke, cut them into thin slices and add them to the bacon, add salt, pepper and leave on the heat, until the artichoke is cooked, but still slightly crunchy. Dip the ravioli in plenty of salted water and as soon as they are cooked, drain them and put them in the pan with the sauce, let them flavor for a minute, add a sprinkling of pecorino cheese and mix. Serve and add a little more pecorino cheese, serve immediately.

Note

 If you don't like pecorino cheese, you can replace it with Parmesan cheese.