1. Bring 3 quarts of water to a boil and cook ravioli according to package directions. 2. Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot. 3. Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down. 4. Drain the bacon reserving 2 tbsp of drippings. 5. Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes. 6. Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste. 7. Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot. 8. Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy! ---------------------------------------------------------------------------
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