This was frozen four cheese ravioli served with a “sauce” made from bacon lardons and one beefsteak tomato, chopped and my left over grape tomatoes that were a little too ripe for salads, with a bit of salt, pepper, and basil. Topped with shredded Parmesan cheese.
It was wonderful!
I took some small steaks and wrapped them with bacon and tied them up with string. I cooked them in the grill pan and then topped them with crumbled bleu cheese.
Served with asparagus and a blueberry and Clementine salad topped with a dollop of Greek yogurt and a sprinkle of brown sugar.