For tonight I used a bit of this and that to use up what we had on hand. The ravioli I used was half of a twin pack I picked up at Costco so a bit bigger than their normal grocery store pack. Perfect for 3 though.
1 package of Portobello Mushroom ravioli
4 pieces thick bacon
1 yellow onion, diced
1 tsp olive oil
1 tsp (2 cloves) garlic diced
1/2 cup lower fat sour cream
1/4 tsp fresh ground black pepper
In a large cold skillet place the bacon. Turn the heat onto medium and let the bacon cook slowly till crisp, be sure to flip over often. When cooked drain on paper towels, then press the bacon to remove as much grease as you can. Chop up roughly. Mix the soup, sour cream, black pepper and bacon in a bowl.
Heat the olive oil in a large saucepan over medium high heat and add the onion. cook till getting soft, then add in the garlic and finish cooking till golden brown. Lower the heat to medium low and stir in the sauce. Heat through to just starting to bubble.
Meanwhile, cook the pasta for time on package. Drain carefully and gently toss with the sauce.