Ravioli With Spinach and Bacon

Ravioli With Spinach and Bacon
Quentin Bacon
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
pound
ravioli (fresh or frozen)
6
slices bacon
2
tablespoons
olive oil
2
cloves garlic, sliced
2
bunches fresh spinach, thick stems removed (about 8 cups)
kosher salt and black pepper
1
tablespoon
fresh lemon juice

Directions

  1. Cook the ravioli according to the package directions. Drain and divide among bowls.
  2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
  3. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.
  4. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Protein 20 g
  • Carbohydrate 51 g
  • Sugar 4 g
  • Fiber 4 g
  • Fat 22 g
  • Sat Fat 9 g
  • Calcium 202 mg
  • Iron 3 mg
  • Sodium 1082 mg
  • Cholesterol 75 mg
What does this mean? See Nutrition 101.