Saturday, May 24, 2014

Ravioli with Apples, Bacon and Spinach

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.

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