I saw this recipe in the September 2012 issue of Woman's Day and cut it out - but never made it. I went through my folder of recipes and decided to go ahead and try it. I'm SO glad I did!! This turned out wonderful!! The bag of ravioli I had was 30 oz. so I doubled the rest of the recipe and the 4 of us (hubby, 13 and 11 year olds and me) almost finished it all. I would definitely recommend doubling it!!
Ravioli with Apples, Bacon and Spinach
16 oz. fresh or frozen cheese ravioli
6 slices bacon
2 cloves garlic, thinly sliced
1 crisp, red apple (Braeburn or Gala), quartered and thinly sliced
1 bunch fresh spinach, thick stems discarded
Kosher salt and pepper
1 Tbsp. fresh lemon juice
1. Cook the ravioli according to package directions.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
3. Wipe out the skillet, heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, 1-2 minutes. Add the apple, cook, tossing for 1 minute.
4. Add the spinach, 1/2 tsp. salt and 1/4 tsp. pepper; cook, tossing until beginning to wilt, 1-2 minutes. Fold in the lemon juice and bacon. Serve over ravioli.