Ravioli With Tomato, Bacon & Spinach

1. 1

   Bring 3 quarts of water to a boil and cook ravioli according to package directions.

2. 2

   Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.

3. 3

   Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.

4. 4

   Drain the bacon reserving 2 tbsp of drippings.

5. 5

   Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.

6. 6

   Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.

7. 7

   Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.

8. 8

   Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!

* Per serving · 4 servings · Values may vary.