Simple Savory Spinach Bacon Ravioli

Quick and simple doesn’t necessarily mean calling for pizza delivery (though sometimes that is a nice treat). You can make a quick delicious meal that is good on the wallet and the waistline. Spinach Bacon Ravioli is one of those meals that can be made in a jiffy but tastes luxurious.

Spinach Bacon Ravioli is a 15-minute meal. Well, 30-minute if you count stopping at the grocery store to pick up the ingredients. Ok, I’m pretty quick in the grocery store so it may take you a little longer. The ingredient list is short: ravioli, bacon, whole garlic, spinach, lemon juice, salt, and pepper. That’s it.

On The Go

I usually have bacon and ravioli in the freezer. Garlic and lemons are in the fridge. So spinach is what I’m stopping for in the grocery store if I haven’t thought ahead. That said I tried to stock my veggie bin with veg we like, and spinach is one of them. With my schedule going in different directions, I am trying to meal plan more and do a week’s shopping in one go. Am I successful? Not really, but I keep trying. For me, the key is to have essential ingredients that I can create different meals on the fly, depending on what I feel like or the time I have. And time is something I have a limited supply of these days.

Let’s get back to the dish. Super simple. With seven ingredients – five if you exclude the salt and pepper – you can make a fancy restaurant meal at home. I use refrigerated cheese ravioli, but frozen works just as well. Don’t limit yourself to cheese ravioli; get creative. When I’m preparing the bacon, instead of wiping out the pan to cook the garlic and spinach, I use the bacon fat. Why get rid of that super flavor? You can swap out the bacon fat for olive oil, but I say use the fat. Just gives everything a wonderful rich flavor. And it isn’t like there is an inch of fat in the pan, more like a coating. Just enjoy it. (Don’t do it with every meal, every day, OK?)

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Spinach Bacon Ravioli

Ingredients

  • 1 package ravioli
  • 6-8 slices bacon
  • 2 gloves garlic, sliced thinly
  • 10 oz container baby spinach torn
  • Kosher salt and pepper
  • 1 Tablespoon lemon juice

Preparation

  • Boil then cook ravioli to package directions.
  • While water is setting to boil, cut bacon into sections using a kitchen scissors then cook in pre-heated pan over medium-high heat.
  • When bacon is almost crispy, add sliced garlic cooking until brown.
  • Add spinach, salt, and pepper stirring until spinach is wilted.
  • Add in lemon juice stirring.
  • Drain ravioli arranging on plate topping with spinach bacon mixture.
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