I spent a whopping 30 minutes on this broth, which usually is the portion of the soup I can spend hours on but even I get tired of the kitchen on occasion.
Please note that I grew up eating slow braised salt pork and hamhock so the soft texture of the boiled bacon is something I personally enjoy but if you prefer a crisp texture just saute the bacon in the dutch oven until crisp before adding in the broth.
This recipe can also be easily adapted to vegetarian by omitting the chicken stock and bacon and using vegetable stock instead.
Cheese Ravioli in Pork Belly Broth
1/2 bag frozen Cheese Ravioli
4 cups Chicken stock
2 slices Bacon, chopped
1/4 cup Peas
1 tsp Mrs Dash Original Seasoning
1 dried Arbol chili, optional
Salt and Pepper to taste
In a small dutch oven over med high flame, bring the chicken stock to a soft boil. Add in the chopped bacon, Mrs Dash Seasoning, Arbol chili if using, and continue to cook for 15 minutes or until the bacon has cooked through. Add in the frozen ravioli and bring back up to a boil. Cook ravioli per pkg instructions 12 to 15 minutes more. Once the ravioli are tender, add in the peas and turn off the heat. Serve immediately.