Savory Bacon & Spinach Ravioli Medley
This delightful twist on a classic Italian dish combines the rich flavors of crispy bacon, fresh baby spinach, and ripe roma tomatoes, all enveloping tender cheese and beef ravioli. Inspired by Giada de Laurentiis's recipe, this version uses bacon for added depth and green onions for a sprinkle of freshness. A beautiful blend of textures and tastes, this dish is perfect for weeknight dinners or when entertaining friends, bringing a taste of Italy right to your table. Serve it with freshly grated Parmigiano-Reggiano and warm garlic bread for a truly indulgent meal. You'll love how quickly it comes together!
N/A
Servings
255
Calories
8
Ingredients
Ingredients
Frozen cheese ravioli
12 ounces (Frozen)
Frozen beef ravioli
12 ounces (Frozen)
Olive oil
2 tablespoons (For cooking)
Bacon, chopped
6 slices (Chopped)
Garlic, minced
2 tablespoons (Minced)
Roma tomatoes
2 large or 3 small (Chopped)
Fresh baby spinach
2 cups (Fresh)
Green onions
2 (Sliced thin)
Instructions
1
In a large pot, bring 3 quarts of salted water to a rolling boil. Carefully add the frozen cheese and beef ravioli, and cook according to the package directions until they float to the surface, typically about 4-5 minutes. Drain and set aside.
2
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over high heat for about 2-3 minutes until the oil shimmers.
3
Add the chopped bacon to the skillet; it should start sizzling immediately. Cook on medium heat, stirring occasionally, until the bacon is crispy and nicely browned, about 6-8 minutes. Once cooked, remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the rendered bacon drippings in the skillet.
4
In the same skillet, add the minced garlic and chopped roma tomatoes. Sauté for 2-3 minutes until fragrant and the tomatoes have softened.
5
Stir in the fresh baby spinach and sliced green onions. Toss lightly to combine and cook for about 5 minutes, or until the spinach has wilted down, seasoning with salt and pepper to taste.
6
Gently fold in the cooked ravioli and reserved bacon, tossing everything together until well combined and heated through, about 2-3 more minutes.
7
Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and accompanied by garlic bread, if desired. Enjoy your savory medley!
Nutrition Information
14.5g
Fat
20g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What types of ravioli are used in the Savory Bacon & Spinach Ravioli Medley?
The recipe uses a combination of 12 ounces of frozen cheese ravioli and 12 ounces of frozen beef ravioli.
How long should I boil the frozen ravioli?
Boil the frozen ravioli in salted water for approximately 4-5 minutes, or until they float to the surface.
Can I substitute the bacon in this recipe?
Yes, you can use turkey bacon for a leaner option, or omit it entirely and use cheese-only ravioli to make the dish vegetarian.
How much garlic is required for this dish?
The recipe calls for 2 tablespoons of minced garlic.
What kind of tomatoes are best for this medley?
Roma tomatoes are recommended; you will need 2 large or 3 small ones, chopped.
How much spinach is included in the recipe?
The recipe uses 2 cups of fresh baby spinach.
Should I save the bacon grease after cooking?
Yes, you should reserve 2 tablespoons of the rendered bacon drippings in the skillet to sauté the garlic and tomatoes.
Who inspired this ravioli recipe?
This recipe is inspired by a classic Italian dish by Giada de Laurentiis, with added bacon and green onions.
What is the calorie count per serving?
Each serving contains approximately 255 calories.
How much protein is in one serving?
There are 12 grams of protein per serving.
What is the total fat content?
The dish contains 14.5 grams of fat per serving.
How many carbohydrates are in this meal?
There are 20 grams of carbohydrates per serving.
What is the first step in preparing the meal?
The first step is to bring 3 quarts of salted water to a rolling boil for the ravioli.
How long does it take to cook the bacon?
Cook the chopped bacon on medium heat for about 6-8 minutes until it is crispy and browned.
How many green onions are needed?
The recipe calls for 2 green onions, sliced thin.
What garnish is recommended for serving?
The dish should be garnished with freshly grated Parmigiano-Reggiano cheese.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and a comfort food, perfect for weeknight dinners.
How much olive oil is used?
You will need 2 tablespoons of olive oil for the skillet.
Can I use fresh ravioli instead of frozen?
Yes, fresh ravioli can be used, though you should reduce the boiling time as fresh pasta cooks faster than frozen.
At what point do I add the spinach?
Add the spinach and green onions after sautéing the garlic and tomatoes for 2-3 minutes.
How long does the spinach take to wilt?
The spinach should be tossed and cooked for about 5 minutes until it has wilted down.
Do I need to season the vegetables?
Yes, season the spinach and tomato mixture with salt and pepper to taste while it wilts.
What is the total weight of ravioli used?
The recipe uses a total of 24 ounces of ravioli (12oz cheese and 12oz beef).
How do I prepare the bacon after frying?
Remove the crispy bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
What side dish goes well with this ravioli?
Warm garlic bread is the recommended accompaniment for this meal.
Can I add other seasonings?
While the recipe focuses on garlic, salt, and pepper, you can add red pepper flakes for heat or fresh basil for more herbal notes.
Is the ravioli cooked separately from the sauce?
Yes, the ravioli is boiled in a pot while the bacon and vegetable medley is prepared in a separate large skillet.
How do I combine the final dish?
Gently fold the cooked ravioli and the reserved crispy bacon into the skillet with the wilted spinach and tomatoes.
What is the total cooking time for the final assembly?
After combining all ingredients in the skillet, toss for 2-3 minutes until everything is well combined and heated through.
Is there a specific way to boil the water?
The water should be at a rolling boil and well-salted before adding the ravioli.