Heat olive oil over medium heat in a sauté pan until it begins to ripple. Add chopped bacon and cook until crispy, then add shallot, garlic, and tomatoes. Cook until shallots and garlic are aromatic, and the tomatoes begin to blister.

Next, add white wine and reduce by 1/2-3/4, then add vegetable stock and baby artichokes. Continue cooking until artichokes are tender (or if you got them in a jar, until they’re heated through. Add in parsley, cover, and remove from heat.

Cook ravioli as the package instructs, strain, and arrange on a plate. Top with bacon-artichoke sauté and grated parmigiano to garnish.

Serves 3.