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In the Bender Kitchen: Spinach, Bacon and Goat Cheese Stuffed Ravioli

CT Style

NEW HAVEN, Conn. (WTNH) – In the Bender Kitchen today Ballo Italian Restaurant Executive Chef Shaun Golan shares a Stuffed Ravioli recipe that is sure be lucky!

Ravioli Recipe

(Spinach, Bacon and Goat Cheese Filling)

Makes enough for 6 servings


  • 1.5# frozen spinach
  • .5# cooked bacon
  • .5# Mascarpone
  • 1# Goat Cheese
  • .5# grated Parmigiano
  • 1 t freshly grated nutmeg
  • 1 egg
  • Zest of 2 Lemons
  • Salt and Pepper to taste


  • Using a food processor, chop spinach and bacon separately.  Combine in mixing bowl, along with the rest of the ingredients.  Mix well, either by hand or with a stand mixer.  Taste and adjust seasoning as necessary, and place in piping bags.  Allow to chill overnight.
  • Make filled Lune (ravioli) using either store bought pasta sheets, or homemade.  Dust well with semolina flour and store, covered.  Use the same day, or freeze.
  • To serve, heat a sauté pan with 2T butter.  Allow it to foam, and then add  ½ cupthinly sliced asparagus and spring onions.  When vegetables have just softened, add 1 T pasta cooking water and remove from heat.
  • Boil pasta until it’s floating and totally cooked through, about 5 minutes if frozen or 2 minutes if fresh.  Add to pan, and cook together with butter until a sauce forms.  Season with salt, pepper, lemon juice.  Top with fresh basil and grated parmigiano.

 More Information:

Ballo Italian Restaurant was established in 2011 in Mohegan Sun Casino.   They opened with the goal of providing great food, service and atmosphere to guests that visit.  There’s a large menu, with something for everyone.

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