Everything Bagel Ravioli
Can you imagine tasting all the flavors of an everything bagel shoved inside a ravioli? Well there is no need to imagine because the time for this magical pasta is here! Creamy cream cheese filling with toasted breadcrumbs and everything spice are inside the ravioli. A bacony twist on carbonara is the sauce! It’s like eating a bacon egg and cheese bagel but in pasta form!
The inspiration for this recipe
By now you may know that everything bagel is one of my favorite foods to mash-up, and the flavors went great inside this ravioli! I had the idea for these ravioli and I went back and forth several times about how to make them. Should the cream cheese be in the sauce or inside the rav or both? Should I make them as gnudi instead? Once I had the idea for the ravioli to actually be bagel shaped I started getting excited. The cream cheese stayed inside and I settled on a carbonara style sauce because what goes better with bagels than bacon and eggs?
Make the everything spice
Homemade everything spice makes these really shine. I like to make homemade everything spice by dehydrating the garlic and onion in my oven. If you would rather buy this spice, it will taste almost just as good and will save you a ton of time! I have a link to my favorite brand below.
Fill the everything bagel ravioli
Pipe the filing in a circle to form the bagel shape. The filling has cream cheese, butter toasted breadcrumbs, parm, and an egg.
press in the center followed by the edges and make sure to seal everything tight.
Cute little bagel ravioli. I used a straw to punch out the center but made sure it was all really sealed before and after.
Boil the everything bagel ravioli
Then boil them like any ravioli. Keep an eye out for filling loss. After they float, cook then another minute or so and then strain them.
Toss the ravioli directly into the pan with bacon, and then add it all to a bowl with egg and parm. The egg should be room temperature so it cooks immediately with the hot pasta and creates that lucious carbonara sauce.
Serve the everything bagel ravioli
Garnish with more everything spice and serve. These were really tasty and totally had the flavors of everything bagel!
The bacon and simple sauce really let the everything spice and cream cheese filling be the star of the dish. Making them into the bagel shape was not only really cool looking, but also helped the pasta to filling ratio.
My fresh pasta recipe is here if you want a more detailed version of making the pasta itself.
Twists on this recipe
If you want to use store bought everything spice, I like this brand. You also don’t need to make the bagel shapes. Making them into regular ravioli will taste the same and be much easier!
If you love fun ravioli fillings, check out my wellington ravioli, or chicken pot pie ravioli!
Everything Bagel Ravioli
Ingredients
everything spice
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons sesame seed
- 2 tablespoons poppy Seed
Pasta
- 3 cups flour
- 4 eggs
- 1 pinch salt
- 1 splash olive oil
Pasta filling
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter
- 1 cup cream cheese
- 3/4 of the everything spice made earlier
- 1 egg
- 1/4 cup grated parmesan cheese
Sauce
- 3 slices bacon chopped
- 2 eggs
- 1 egg yolk
- 1/4 cup grated parmesan cheese
- the rest of the everything spice for garnish
Instructions
Everything spice (if making homemade)
- Put the onion on a baking sheet with a tablespoon of olive oil and mix it well. Season with salt and pepper. Bake at 225 for about an hour and a half. Remove from oven and stir in the garlic. Cook another hour or so. Remove from oven and add the sesame and poppy. Cook a half hour. Remove from oven and move the mixture to a paper towel to dry.
Pasta
- Put the flour onto your work surface and make a well in the center. Add your eggs, oil, and salt. Stir the eggs with a fork, slowly incorporating more and more of the flour into it. Finally start kneading the dough. Once the dough comes together and feels smooth, wrap it and let it rest in the fridge for at least a half hour. Alternatively you could do this in a food processor until it comes together.
- Run the pasta through your pasta machine at the thickest setting. It will look lumpy and weird. Fold it in half and repeat. Do this about 6 times until the pasta comes out nice and smooth. Finally, move the pasta roller to the next thinner setting and run it through again. Repeat moving only one or two notches at a time until you reach your desired thinness
Make the filing
- Put the panko in a frying pan with the butter and cook on medium to toast, stirring often.
- Put the cream cheese in a bowl and add the toasted breadcrumbs, 3/4 of the everything spice you made, or 1.5 tablespoons if using store bought, egg, cheese, and salt and pepper. Stir well to combine and place into a piping bag. Put in the fridge.
Fill the pasta
- Spread the dough on your work surface and pipe circles of the filling onto the bottom half.(as pictured) Paint the top half with some water and fold the dough onto itself. Press the center of the circles to form the bagel shape, then press the sides of the circle to seal. Use a ravioli cutter, or a fork, to seal the edges and make ridges. Poke the center with a toothpick to make the hole of the bagel, but make sure it is well sealed around the middle.
Make the sauce
- Put the eggs and yolk into a large bowl along with the parm. Place near the stove while you cook so it can come to room temperature.
- Cook bacon until crisp. Remove most of the fat reserving a tablespoon or two in the pan.
- Boil the ravioli until tender in a pot of salted water. Strain and move directly to the bacon pan. Toss in the bacon pan, then immediately move them to the bowl with the egg mixture. Toss well to coat.
- Serve and top with additional everything spice.
This is everything I’ve ever dreamed of.
I love this idea! I am also imagining it using smoked salmon and red onions in the filling then maybe a piccata sauce where the capers are added. .