Monday, June 04, 2012


serves four

1 pound ravioli (fresh or frozen)
6 slices bacon
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
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.

bacon recipe courtesy of: Sara Quessenberry, Real Simple, May 2009