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.
Easy, yummy and only 20 minutes! I tossed in some pine nuts to add a little crunch. Put this recipe in your dinner rotation.
I was looking through my recipe files looking for a vegetarian friendly recipe. BUT since I was feeding it to husband, I had to include some hard core protein.
This recipe is from Real Simple, November 2007.
Substitutions made, noted below.
Cheese Ravioli w. Toasted Walnuts
14 to 16 oz pacakage cheese ravioli (fresh or frozen)
1/3 c olive oil – I used 1/4 c
1/4 c walnuts, roughly chopped – I used pecans
1 clove garlic, sliced – I used minced garlic
2 tsp lemon juice
Kosher salt & pepper
1/2 c fresh flat leaf parsley, chopped – I used approx 1 tblsp dried
1/4 c grated Parmesan
Cook the ravioli according to the package directions. Drain, reserving 3 tblsp of the cooking water.
Heat the oil in a med skillet over med heat. Add the walnuts (pecans for me) and garlic. Cook, stirring until the nuts are lightly toasted and fragrant, about 5 minutes.
Stir in the lemon juice, 1/2 tsp salt, 1/4 tsp pepper, parsley and reserved cooking water.
Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.
I wasn’t sure how I would like ravioli drenched in oil, which is why I cut back on the amount of oil in the first place. The lemon gave the sauce a good zing and the pecan/garlic combo added a bit of heartiness to the dish. In the future, I’d cut back on the oil by half and add in some shredded chicken for an “all in one” meal.