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
Scale
- 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
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- 🧀 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.
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- 🥓 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.
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- 🥬 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.
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- 🧀 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.
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- 🧂 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.