Cheese Ravioli with Spinach and Bacon
This easy recipe for tender Cheese Ravioli with Spinach and Bacon is not only bursting with great flavors, it’s also ready in 15 minutes! Can you say winner, winner, ravioli dinner?
If you’ve got a package of cheese ravioli hanging out in your refrigerator, you are only about 15 minutes away from a really terrific dinner.
This easy Cheese Ravioli with Spinach and Bacon combines cheesy pasta, crispy bacon, fresh baby spinach, and plenty of Parmesan into one cozy, comforting meal that’s fancy enough for company but easy enough for a busy Tuesday night. (Those are sometimes the best kinds of dinners, don’t you think?)
Jump to:
- 🔎 A quick look at this recipe
- Why this recipe works
- 🥬 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 Here’s how to make this recipe
- 🤔 Recipe FAQs
- 🍽️ What to serve with this recipe
- Cheese Ravioli with Spinach and Bacon
- Variations on this recipe
- 🤗 Other ravioli recipes we love!
- ⭐️ We want to know what you think!
🔎 A quick look at this recipe
- What It Is: Cheese ravioli, crispy bacon, baby spinach, and Parmesan come together in this easy 15-minute dinner that’s perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: 420
- Cooking Method: Stovetop
- Good For: 🍽️ Busy weeknight dinners when you need something delicious in 15 minutes. ❤️ Date night at home with a restaurant-style pasta that’s surprisingly easy to make. 🥂 Casual dinner parties when you want an impressive meal without spending hours in the kitchen. 🍷 Last-minute dinners using refrigerated ravioli and pantry staples.
Why this recipe works
- 🕒 Ready in just 15 minutes. Perfect for busy weeknights when everyone is hungry right now.
- 🧀 Cheese ravioli does the heavy lifting. Store-bought ravioli makes this dinner feel homemade without all the work.
- 🥓 Everything is better with bacon. Crispy bacon adds smoky, salty flavor to every bite.
- 🥬 Fresh baby spinach melts right into the sauce. It’s an easy way to add color and veggies without changing the cozy feel of the dish.
- 🧀 Parmesan brings it all together. A generous sprinkle creates a light, silky coating instead of a heavy cream sauce.
- 🍽️ Made with just a handful of ingredients. Simple pantry and refrigerator staples come together for a restaurant-worthy meal.
- ❤️ Comfort food without the fuss. Rich, cheesy, and satisfying, but light enough that you’ll happily go back for seconds.
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.
And so here is another super easy dish that is a wonderful combo of three things that might not occur to you to put in the same pan, but that actually work PERFECTLY together.
And (bonus points!) It’s ready in about 15 speedy minutes! 🥳
🥬 Ingredients you need
📝 Ingredient notes
- 🧀 Cheese Ravioli: Fresh refrigerated cheese ravioli cooks quickly and has the best texture, but frozen ravioli works just as well—just add a couple of extra minutes to the cooking time.
- 🥓 Bacon: Thick-cut bacon gives you extra-crispy, meaty bites, but regular sliced bacon is perfectly delicious too. Cook it until it’s nice and crisp so it adds lots of crunch.
- 🥬 Baby Spinach: Baby spinach wilts in just a minute or two and adds beautiful color to the dish. Don’t worry if it looks like a lot at first—it cooks down dramatically.
- 🧀 Parmesan Cheese: Freshly grated Parmesan melts more smoothly and has a richer flavor than the pre-shredded kind. If you’ve got a wedge in the refrigerator, this is a great time to use it.
- 🧂 Salt and Freshly Ground Black Pepper: Taste before adding salt—the bacon and Parmesan already bring plenty of salty goodness. A generous grind of black pepper is the perfect finishing touch.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 Here’s how to make this recipe
STEP 1: Cook the ravioli according to package directions, scoop out a little of the cooking water and drain.
STEP 2: While the ravioli is cooking, cook some chopped bacon up to crispy perfection. Scoop it out, leaving the drippings in the pan and set it aside with someone reliable guarding it against pilfering.
STEP 3: Add some baby spinach to the bacon drippings and saute until it is wilted.
STEP 4: Stir the bacon back into the pan along with some grated parmesan cheese. Drizzle in some of the pasta water to make a light sauce.
STEP 5: 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? And involves both delectable cheesy ravioli and bacon? Yes. Yes it is! 😀
🤔 Recipe FAQs
Yes! Frozen cheese ravioli works just as well. Simply cook it according to the package directions, which usually takes a few minutes longer than refrigerated ravioli.
Absolutely. Just leave out the bacon and add sautéed mushrooms, sun-dried tomatoes, or toasted pine nuts for plenty of savory flavor.
Cheese ravioli is my favorite for this recipe, but spinach and cheese, mushroom, or even lobster ravioli are all delicious choices.
Yes! Cheese tortellini is a natural substitute, and this recipe is also delicious with short pasta like penne or rigatoni if that’s what you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
Pop your question in the Comments section below and I will get back to you pronto!
🍽️ What to serve with this recipe
Even though this recipe has spinach in it, I like to serve it up with an extra veggie and/or a salad on the side. And maybe some sheet pan focaccia? And a blueberry molasses cake is the perfect end to this meal.
Cheese Ravioli with Spinach and Bacon
Cheese ravioli, crispy bacon, tender baby spinach and Parmesan come together in this easy 15-minute dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound cheese 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. Scoop out some of the pasta water and drain.
- 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. Drizzle in some of the pasta water to make a light sauce. Spoon the mixture over the ravioli, garnish with a little extra parmesan and serve!
Notes
-
- 🧀 Cheese Ravioli: Fresh refrigerated cheese ravioli cooks quickly and has the best texture, but frozen ravioli works just as well—just add a couple of extra minutes to the cooking time.
-
- 🥓 Bacon: Thick-cut bacon gives you extra-crispy, meaty bites, but regular sliced bacon is perfectly delicious too. Cook it until it’s nice and crisp so it adds lots of crunch.
-
- 🥬 Baby Spinach: Baby spinach wilts in just a minute or two and adds beautiful color to the dish. Don’t worry if it looks like a lot at first—it cooks down dramatically.
-
- 🧀 Parmesan Cheese: Freshly grated Parmesan melts more smoothly and has a richer flavor than the pre-shredded kind. If you’ve got a wedge in the refrigerator, this is a great time to use it.
-
- 🧂 Salt and Freshly Ground Black Pepper: Taste before adding salt—the bacon and Parmesan already bring plenty of salty goodness. A generous grind of black pepper is the perfect finishing touch.
Variations on this recipe
- 🍄 Add sautéed mushrooms for an earthy flavor that pairs perfectly with the bacon and Parmesan.
- 🧄 Toss in a couple of cloves of garlic when you cook the bacon for an extra layer of savory goodness.
- 🍅 Stir in halved cherry tomatoes during the last minute of cooking for a pop of sweetness and color.
- 🌶️ Sprinkle in a pinch of red pepper flakes if you like a little heat with your pasta.
- 🐔 Add cooked shredded chicken or sliced grilled chicken to make the meal even heartier.
- 🦐 Swap the bacon for sautéed shrimp for a quick seafood version that’s equally delicious.
- 🌿 Finish with fresh basil or parsley for a burst of fresh flavor just before serving.
- 🧀 Try a different cheese. Pecorino Romano, Asiago, or even a little crumbled goat cheese all work beautifully.
- 🥜 Sprinkle with toasted pine nuts or chopped walnuts for a little crunch.
- 🥦 Add more veggies like asparagus, peas, or broccoli florets for an even more colorful pasta dinner.
- 🥓 Use pancetta instead of bacon for a more traditional Italian-inspired flavor.
- 🌱 Make it vegetarian by leaving out the bacon and adding sautéed mushrooms or sun-dried tomatoes for extra umami.
🤗 Other ravioli recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
This is a great recipe! I love how the spinach and bacon offset each other and the whole thing comes together fantastically!
Thanks Beth! Bacon makes everything better!
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