Cooking Classy in a Pinch ....
Harold and Miriam Moore Miriam and Harold Moore , from Rockwall , Texas , have been married for 31 years , and have four children and three grandchildren . Harold , a plumber by trade , enjoys making fabulous dinners for Miriam , playing guitar , wearing kilts , fly fishing and craft beer . Miriam enjoys singing with Harold and quilt making . After Miriam was diagnosed with diabetes in 2011 , she and Harold have strived to avoid eating processed foods , and have discovered a real love for fresh vegetables , natural and whole foods .
Butternut Squash Ravioli
… with Kale , Bacon and Pecans
Ingredients :
• Store-bought butternut squash ravioli with cheese
• 4 slices of thick bacon
• 2 cups of fresh chopped kale
• 1 large clove of garlic
• 2 tablespoons freshly grated parmesan
• 1 / 4 cup half and half
• 1 / 3 cup chopped pecans
• salt and pepper to taste
Bring large pot filled with water to rolling boil then add ravioli . Follow instructions on package - ours took just 6 minutes .
While pasta is cooking , in a non-stick skillet , fry 4 slices of bacon until crips and set aside on paper towel . Wipe skillet out and add a tablespoon or so of olive oil or butter and fry pecans and thinly sliced garlic until toasted but not burned . Remove to paper towel with bacon . Adding a little more oil or butter quickly wilt chopped kale , covering skillet with lid to speed up the wilting . Add half and half and parmesan cheese to make a light sauce . Move cooked ravioli to skillet and toss in the crumbled bacon , pecans and garlic slices .
Serve immediately .