Spinach Bacon Ravioli
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?)
Looking for more pasta dishes? Visit the pasta section.
- 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
- 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.