Ravioli With Spinach and Bacon
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- Cook the ravioli according to the package directions. Drain and divide among bowls.
- 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.
- 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.
- Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.
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
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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