Bacon and veggie ravioli

By franny-2

Make a mean pasta on the fly, with basic ingredients that you probably have tucked away in the fridge right now — peppers, tomatoes and bacon.

Ingredients

• # 4 strips bacon
• # 1 small or 1/2 large onion
• # 2 sweet peppers, preferably yellow or orange
• # 700-g pkg spinach and cheese ravioli
• # 1 pint grape or cherry tomatoes
• # 4 cups (1 L) baby spinach
• # 1/2 cup (125 mL) grated parmesan (optional

Details

Servings 4

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Meanwhile, slice bacon into thin strips. Set a large frying pan or pot over medium. Cook bacon, stirring occasionally until crisp, about 5 min. Meanwhile, slice onion and peppers into thin strips.

2. Add ravioli to boiling water. Cook according to package directions. Drain all but 2 tbsp (30 mL) fat from frying pan. If pan is dry, coat with a bit of oil. Add onion, pepper and tomatoes. Sprinkle with pinches of salt. Increase heat to medium-high. Stir occasionally, scraping up brown bits from pan bottom, until onion is tender and tomatoes begin to soften, about 5 min.

3. Drain pasta, then return to pot. Add tomato mixture along with spinach to pot. Stir often until spinach begins to wilt, about 1 min. Serve and top with a sprinkle of parmesan.