Ravioli With Spinach and Bacon

By mitzzy

In a pinch, you can use frozen leaf spinach instead of fresh. Thaw a 10-ounce box and squeeze out any excess water before cooking

Ingredients

• 1 pound ravioli (fresh or frozen)
• 6 slices bacon
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 2 bunches fresh spinach, thick stems removed (about 8 cups)
• kosher salt and black pepper
• 1 tablespoon fresh lemon juice

Preparation

Step 1

1.Cook the ravioli according to the package directions. Drain and divide among bowls.
2.Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
3.Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.
4.Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.