Ravioli with Spinach and Bacon

At some point in the last month and a half, I made this recipe for dinner.  Probably because the heading is ’20-minute meal’, and the ingredients are easy to come by.

This recipe is from Real Simple, May 2009.

No substitutions were made.

1 lb ravioli (fresh or frozen) – I used frozen cheese ravioli
6 slices bacon
2 tblsp olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
Kosher salt and black pepper
1 tblsp fresh lemon juice

Cook the ravioli according to the package directions.  Drain and divide among bowls.

Meanwhile, cook the bacon in a skillet over med-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 tsp salt and 1/4 tsp 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.

Easy, yummy and only 20 minutes!  I tossed in some pine nuts to add a little crunch.  Put this recipe in your dinner rotation.