Ravioli with Tomato Bacon Spinach
Indulge in the irresistible flavors of this Ravioli with Tomato Bacon Spinach recipe—a hearty and satisfying dish that combines tender, cheese-stuffed ravioli with the smoky crunch of crispy bacon, juicy cherry tomatoes, and fresh baby spinach. Finished with a luscious garlic-infused cream sauce and a sprinkle of Parmesan cheese, this recipe is the perfect blend of comfort and sophistication. Whether you're preparing an elevated weeknight dinner or impressing guests with minimal effort, this 35-minute meal is sure to be a crowd-pleaser. Serve it with a side of garlic bread or a simple green salad for a complete, restaurant-worthy experience! Keywords: cheese ravioli, bacon pasta, creamy spinach sauce, easy Italian recipes, one-pan dinner.
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Recipe Information
Ingredients
- 18 ounces Cheese-stuffed ravioli
- 6 slices Bacon
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 cups Cherry tomatoes
- 3 cups Baby spinach
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, cook the bacon over medium heat until it becomes crispy, about 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the olive oil to the skillet and heat over medium heat.
Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.
Slice the cherry tomatoes in half and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring, until wilted.
Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently for 2 minutes.
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes until the sauce thickens slightly.
Add the cooked ravioli and crumbled bacon to the skillet. Gently toss to coat the ravioli in the sauce and distribute the ingredients evenly.
Remove the skillet from the heat and serve the ravioli warm. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
