Ravioli With Bacon and Tomato Cream Sauce

8 oz. cheese-filled ravioli
8 slices bacon
4 scallions, sliced thin
1/4 c. butter, cut into bits
2 c. heavy cream
1 c. freshly grated parmesan cheese
1 c. peeled, seeded, chopped tomato
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. salt
Additional parmesan cheese for serving

Cook ravioli according to package directions, al dente. Drain.

Meanwhile, in a skillet, fry bacon crisp. Drain on paper towel. Pour off all but 1 tbsp. fat from pan. Add scallions to pan and cook over moderate heat, stirring for 1 minute. Lift out and drain on paper towel.

In a large saucepan, cook butter and cream over moderate heat, stirring occasionally, for three minutes or until slightly thickened. Stir in parmesan cheese, crumbled bacon, scallions, tomato, pepper, nutmeg, and salt. Simmer 1 to 2 minutes. Add ravioli and heat, tossing gently, for 1 minute more.

Serve hot with additional parmesan cheese.

Makes 4 servings.