Ravioli with Spinach & Bacon (or Pancetta)
Makes 4 servings
Ingredients
Ingredients
1 pound ravioli- (Trader Joe's Four Cheese Ravioli's are the absolute best)
6 slices bacon or pancetta (I use pancetta)
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
kosher salt and black pepper
1 tablespoon fresh lemon juice
6 slices bacon or pancetta (I use pancetta)
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
kosher salt and black pepper
1 tablespoon fresh lemon juice
Directions
1 Cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
1 Cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
2 Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.
3 Cook the ravioli according to the package directions.
4 Stir the bacon and lemon juice into the spinach.
5 Drain the ravioli and add to the skillet.
VOILA!
Nutrition Per Serving
Calories 479; Calories From Fat 40%; Protein 20g; Carbohydrate 51g; Sugar 4g; Fiber 4g; Fat 22g; Sat Fat 9g; Calcium 202mg; Iron 3mg; Sodium 1082mg; Cholesterol 75mg