After salivating over reading Kristin’s posts about her travels in Italy, I’ve been craving pasta, which is very unlike me.
Enter my friends BACON and RAVIOLI.
This dish is kind of my secret weapon, meaning I’ve wowed dinner guests with this meal many times. The irony is the short ingredient list and the ease with which it is made.
I almost didn’t want to share this recipe.
I know Colleen has tried to recreate it before and said it just didn’t taste the same.
I’m just helping a sista out!
Ravioli with Spinach and Bacon
- 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
- 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.
I made the following modifications:
I used LIGHT ravioli in place of “regular,”
and turkey bacon in lieu of pork bacon.
I also used only 1 tbsp of EVOO, and baby spinach instead of regular spinach.
My verdict? It tasted just as delicious! Lloyd didn’t even know he was eating a healthier version of my original.
Serves him right for not getting the gas meter updated in time.
The bacon added smokiness to the bright flavor of the lemon,
and the the cheesy pillows of pasta were complemented nicely by the sautéed garlic.
This meal could give a restaurant dish a run for its money in flavor, but not in calories.
Raise your fork in the ayyyyer.
This is one of the easiest, most satisfying meals I have ever made.