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.

spinach ravioli

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.

cartoon-strawberry-9Easy, yummy and only 20 minutes!  I tossed in some pine nuts to add a little crunch.  Put this recipe in your dinner rotation.


Cheese Ravioli w. Toasted Walnuts

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.

ravioli 2

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.

ravioli 3

cartoon-strawberry-9I 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.