Crispy Bacon and Avocado Ravioli Salad Bowl

1Place the diced bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, for 8-10 minutes until the fat has rendered and the bacon is deeply browned and very crispy. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.

2Bring a large pot of water to a rolling boil and season generously with salt. Add the ravioli and cook according to package directions—usually 3 to 5 minutes—until they float to the surface and are al dente. Drain the pasta immediately in a colander, but do not rinse; the residual heat is necessary for the temperature contrast.

3While the pasta is cooking, prepare the vinaigrette by whisking together the extra-virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until the mixture is fully emulsified and thickened slightly.

4In a large, chilled mixing bowl, combine the cold baby arugula, halved cherry tomatoes, and sliced red onion. Tossing the greens in a cold bowl helps maintain the temperature contrast against the hot pasta.

5Add the warm, drained ravioli to the bowl of greens. Immediately add the cold cubed avocado and the reserved crispy bacon bits.

6Drizzle the lemon vinaigrette over the salad. Using a large silicone spatula, toss the ingredients very gently to coat; be careful not to break the delicate ravioli or mash the cold avocado chunks.

7Divide the mixture into four wide bowls. Top each serving with shaved Parmesan cheese and an extra crack of black pepper. Serve immediately to ensure the diner experiences the distinct contrast between the warm pasta and the cold avocado.