As the mushrooms cook, they will release liquid. Continue to cook, stirring, until liquid is evaporated.
645g packet fresh beef ravioli
1 tblsp olive oil
250g packet rindless middle bacon rashers, thinly sliced
375g punnet sliced mushrooms
1 clove garlic, crushed
300ml tub light thickened cooking cream
1⁄4 cup finely chopped fresh chives
Finely grated parmesan, to serve
Cook pasta in a stockpot of boiling, salted water, until tender. Drain pasta, reserving 1⁄4 cup cooking liquid.
2 Meanwhile, heat oil in a large, deep frying pan over medium to high heat. Add the bacon. Cook, stirring occasionally for about 3 minutes, or until crisp. Remove.
3 Add mushrooms and garlic to hot pan. Cook, stirring for a further 3 to 4 minutes, or until mushrooms are lightly browned.
4 Return bacon to pan. Add cream. Bring to boil. Boil for 2 minutes. Add pasta and reserved cooking liquid. Stir until hot. Season with salt and pepper. Stir in chives.
5 Serve pasta sprinkled with parmesan.