Everything Bagel Ravioli

You guys know that everything bagel is one of my favorite flavors to mash-up. 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?
Homemade everything spice makes these really shine. 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. Then boil them like any ravioli. Toss in the pan with bacon, and add them straight to a bowl with egg and parm. Garnish with more everything spice. 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.

Everything Bagel Ravioli

  • everything spice
  • 1 Onion diced
  • 3 cloves Garlic minced
  • 2 tablespoons Sesame Seed
  • 2 tablespoons Poppy Seed
  • ravioli
  • 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
  • 1 batch fresh pasta dough
  • 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

  1. 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 drain.
  2. Put the panko in a frying pan with the butter and cook on medium to toast, stirring often.
  3. Put the cream cheese in a bowl and add the toasted breadcrumbs, 3/4 of the everything spice, egg, cheese, and salt and pepper. Stir well to combine and place into a piping bag. Put in the fridge.
  4. Roll out the dough 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.
  5. 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.
  6. Cook bacon until crisp. Remove most of the fat reserving a tablespoon or two in the pan.
  7. 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.
  8. Serve and top with the additional everything spice.