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Ravioli With Spinach and Bacon

Quentin 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

  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 Sara Quessenberry,  May 2009
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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.

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.

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