Our friends John and Mary were AWESOME enough to put together what has been the most DELICIOUS photo session for Bacon365 so far.

Mary, the provoder of bacon

Danielle, the Sea Monkey, and I had a fabulous time consuming this. I agree with John that Ravioli is one of the finest bacon consumption vectors.

Follow the progress of Bacon265 here on Flickr.

Check out the recipe below from KeyIngredient.com:

Yield: 4 servings

16ounces fresh or frozen cheese ravioli

6slices bacon

2cloves garlic, sliced

10ounces frozen peas

¼cup reserved pasta water

Kosher salt

Freshly ground black pepper

2ounces ricotta salata, grated

Cook ravioli according to the package directions, reserving ¼ cup pasta water.

In a large skillet, cook bacon until crisp; remove and crumble. Add garlic to the skillet and cook until golden. Add peas and cook until heated through.

Mix in the ravioli and reserved pasta water; season with salt and pepper. Sprinkle with the bacon and ricotta salata.