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Ravioli With Spinach and Bacon

Ravioli With Spinach and Bacon
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 479Calories From Fat 40%
  • Protein 20g
  • Carbohydrate 51g
  • Sugar 4g
  • Fiber 4g
  • Fat 22g
  • Sat Fat 9g
  • Calcium 202mg
  • Iron 3mg
  • Sodium 1082mg
  • Cholesterol 75mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of spinach
In a pinch, you can use frozen leaf spinach instead of fresh. Thaw a 10-ounce box and squeeze out any excess water before cooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.