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. Scrumptious, but the its 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. The spinach is sauteed quickly with a little garlic while the ravioli cooks. In the meantime, put the bacon in the oven for about ten minutes until it is crisp and get someone reliable to chop it into bite-sized pieces while you are sauteing the spinach.
Sorry, but not you.
Stir the chopped bacon into the spinach, squeeze in a little fresh lemon juice and when you have all that done, toss the ravioli with the tiniest bit of olive oil, and then spoon the spinach and bacon mixture over the top. 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?
Ravioli with Baby Spinach and Bacon, from Real Simple
- 1 pound ravioli (fresh or frozen)
- 6 slices bacon
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 8 cups baby spinach
- kosher salt and black pepper
- 1 tablespoon fresh lemon juice
- 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; transfer to a paper towel–lined plate. Crumble.
- 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.
- Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.
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