This easy recipe for tender ravioli with baby spinach and bacon sauce is not only bursting with great flavors, it’s also ready in 15 minutes! Can you say winner, winner, ravioli dinner?
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. It’s 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.
Here’s how you make ravioli with baby spinach and bacon sauce!
Put the ravioli water on to boil, and while that is happening, sauté the bacon in a deep frying pan until it is done the way you like it, and then scoop it out and set it aside with someone reliable guarding it against pilfering.
Sorry, but not you.
Now dump the baby spinach into the pan with the bacon drippings, and cook it up until it is just wilted. Add some salt and pepper and parmesan cheese, and then that lovely cooked bacon. When the ravioli water is boiling, cook the ravioli until they float to the top, at which point you can scoop them out directly on to the waiting dinner plates.
Now spoon the spinach and bacon mixture over the top of the ravioli. 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?
Want to round out your meal? This recipe pairs well with...
Ravioli with Baby Spinach and Bacon Sauce
Prep Time: 5 minutes- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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This easy recipe for tender ravioli with baby spinach and bacon sauce is not only bursting with great flavors, it’s also ready in 15 minutes!
Ingredients
- 1 pound ravioli (fresh or frozen)
- 8 slices bacon, chopped
- 8 cups baby spinach
- kosher salt and black pepper
- 1 cup grated parmesan cheese, plus extra for garnish
Instructions
- 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. Scoop it out on to a paper towel lined plate.
- Add the spinach to the bacon drippings along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until the spinach is wilted, about 1 to 2 minutes.
- Stir the bacon and parmesan cheese into the spinach until well-combined. Spoon the mixture over the ravioli, garnish with a little extra parmesan and serve!
Updated from a previously published Framed Cooks post!
Looks terrific, Kate! And spinach totally cancels out the bacon’s non-healthy attributes. Did you use plain cheese ravioli in your dish? I’m thinking a chicken, sun-dried tomato version would be fantastic with the spinach and bacon. Or even sub in tortellini. All those little “belly buttons” to trap the bacony goodness. Mmmmm….makes my mouth water just thinking about it. Happy Friday, Kate!
I did use cheese ravioli, but you could definitely use whatever ravioli your heart desires! Love the chicken/sundried tomato idea – and the tortellini! xoxo