Ravioli With Tomato, Bacon & Spinach

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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