Ravioli With Tomato, Bacon & Spinach
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 ounces frozen cheese ravioli
- 12 ounces frozen beef ravioli
- 2 tablespoons olive oil
- 6 slices bacon, chopped (reserve 2 tbsp of drippings when cooking)
- 2 tablespoons garlic, minced
- 2 roma tomatoes, large or 3 small, chopped
- 2 cups spinach, fresh baby spinach
- 2 green onions, sliced thin
directions
- 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!
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
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