Okay, so here’s my philosophy: anything that involves spinach, which I actually LOVE, counts as health food. It completely cancels out any non-healthy contributions that the bacon may make to this dish. And the ravioli, well that is just neutral. Scrumptious, but the its the food equivalent of Switzerland. That’s my story and I’m sticking to it.
In the meantime, this is another super easy dish that is a wonderful combo of three things that you might not occur to you to put in the same pan, but that actually work PERFECTLY together. The spinach is sauteed quickly with a little garlic while the ravioli cooks. In the meantime, put the bacon in the oven for about ten minutes until it is crisp and get someone reliable to chop it into bite-sized pieces while you are sauteing the spinach.
Stir the chopped bacon into the spinach, squeeze in a little fresh lemon juice and when you have all that done, toss the ravioli with the tiniest bit of olive oil, and then spoon the spinach and bacon mixture over the top. A little fresh-ground pepper, and dinner is on the table.
Isn’t it great when dinner is both fabulous AND ready in 15 minutes?
Recipe from Real Simple