Loves To Cook but NOT clean up's Note:
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!
My Private Note
Units: US | Metric
- 1Bring 3 quarts of water to a boil and cook ravioli according to package directions.
- 2Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
- 3Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
- 4Drain the bacon reserving 2 tbsp of drippings.
- 5Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
- 6Add 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.
- 7Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
- 8Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!
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Nutritional Facts for Ravioli With Tomato, Bacon & Spinach
Serving Size: 1 (76 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 132.2
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 2.7 g
- Cholesterol 8.1 mg
- Sodium 115.4 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.9 g
- Sugars 1.0 g
- Protein 2.5 g
The following items or measurements are not included:
frozen cheese ravioli
frozen beef ravioli