Butternut Squash Ravioli Carbonara
(2) 18 oz. packages of "Rosetto Butternut Squash Ravioli"
1 lb. bacon, cut into narrow pieces no more than 1/2" wide
2 Tablespoons olive oil
3 cloves garlic, minced
3 large eggs
1 cup heavy cream
1/2 to 1 cup grated parmesan cheese
1-1/2 teaspoons "Victoria Taylor's Tuscan Seasoning" (see note)
Saute bacon in olive oil in a large skillet, till mostly crisped. At the end, add the minced garlic and saute very briefly (you might even remove from heat) till garlic is toasted. Remove from heat and drain most of grease. Meanwhile, in a large pot, cook ravioli according to package directions. In a medium bowl, whisk eggs together with cream and parmesan and seasoning. Drain ravioli. Return ravioli to emptied pot. Stir in egg-cream mixture and bacon-garlic mixture. Return to medium heat and stir until sauce has thickened, probably no more than 5 minutes. Serves... well... three if one of them is a 20-year-old guy who really loves it. Otherwise, at least 4 and, with side dishes, 6 or more.
Note on "Tuscan Seasoning": This came from TJ Maxx's "gourmet foods" section (i.e., the stuff that didn't sell elsewhere). The ingredient label says: garlic, spices, toasted sesame seeds, lemon peel, red and green bell peppers, sea salt, scallions, toasted sesame oil, and natural flavorings. I can see that "spices" includes a lot of rosemary, and I suspect thyme, too. The dried scallions may be farther down by weight, but are also very visible. Sorry, best clues I can do.