Prep 10 mins
Cook 20 mins
This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!
- Bring 3 quarts of water to a boil and cook ravioli according to package directions.
- Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
- Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
- Drain the bacon reserving 2 tbsp of drippings.
- Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
- Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
- Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
- Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!
I left out the onions, other than that recipe made as written. Good combination of ingredients, and had good flavor. The sauce was good too. Kids really enjoyed too. Easy and nice side dish. Made for Pick a Chef 2012.
This recipe was super easy, and so much better than eating ravioli with dull tomato sauce or redundant alfredo. I used watercress instead of spinach, and that was great. Bacon was awesome with the chicken and mushroom ravioli I used, and the fresh garlic and tomatoes worked together to make the perfect combination for an exceptional, carefree weekday dinner.