I love it when I start off thinking I’m going to make one thing but then throw together something so delicious I just have to add it to my repertoire. This little feature will be a receptacle for my new recipes. Hopefully I can pass them along to Alexa one day. Maybe you’ll like them, too.
I had planned to make some form of spinach pasta, perhaps meatless and with marinara sauce. I know, how predictable and lame, right? But then inspiration struck: I would use tuna! I’m pretty excited about my plan when H throws me a curveball. “We really should use that turkey bacon we have before it goes bad,” he said in passing. Turkey bacon. You don’t say …
It was love at first bite. Salty, savory, cheesy. A decadent-tasting dish and yet not bad for you when you break down the ingredients. Watch the portion size for extra calorie control.
Bacon Spinach Ravioli
- 1 package store-bought ravioli (because who has time to make their own?)
- 3 cloves of garlic, finely chopped
- 1 tablespoon of extra virgin olive oil or your favorite mild-flavored cooking oil (you can eyeball amount)
- 8 strips turkey bacon
- 2 big handfuls of chopped spinach
- 2 tablespoons of pesto
- Grated Parmesan to taste
Prepare ravioli to instructions, shock with cold water when it’s ready. Set aside.
At the same time you are boiling the ravioli, heat oil in pan and add finely chopped garlic. When garlic is fragrant (and dare I say almost burnt?) take it out and cook bacon in the garlic-infused oil. Let bacon cool for a few minutes before shredding into bite-sized pieces. While bacon is cooling, cook spinach in the same pan. When spinach is nearly ready, add your garlic and shredded bacon and stir around. Add the pesto and a tiny bit more oil to taste. Let everything simmer together.
Combine bacon, spinach and pesto mixture with ravioli in a large bowl. Top with Parmesan. Serve immediately.
Serves: 4
Cooking time: 30 minutes
