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.
Ravioli with Spinach and Bacon
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.