Spinach Ravioli topped with crispy bacon and sauteed spinach tossed in a tasty butter sauce is an easy to make weeknight meal! This post originally published June 2012.
Now that I'm back to work five days a week I feel like I don't have time to make dinner. While it used to be no big thing to throw together a meal after a long day at work I was spoiled by working at home and getting all my meal time prep done on my lunch.
So when I was looking for easy recipes this week I immediately thought of one of my favorite quick and easy meals, Ravioli Florentine. I first blogged about this recipe back in 2012 but I haven't made it in ages. It popped up when I was searching for something else I couldn't believe it's been so long since we've had it.
This is a great meal to make whenever I have a few slices of bacon left in a package or half a bag of spinach sitting in the refrigerator. It only takes about 15 minutes to make so it's perfect for those weeknights wen you don't want to be in the kitchen all night.
To make this recipe you simply cook the bacon in a pan until it is crispy. Drain off the fat and place the bacon on a paper towel lined plate.
In the same skillet saute the spinach and garlic with about a tablespoon of the bacon drippings. Then add in the butter, salt, pepper, and Italian seasonings and cook until everything is hot.
Pour the spinach ravioli into the pan and toss to coat. Throw in the crumbled bacon along with a little Parmesan and this dish is ready to serve!
This recipe was inspired by a dish we served at Don Parmesan's. I worked at this restaurant for 6 years, starting at age 16, and loved it. I started out as a hostess and then became a waitress.
It was a fun place to be. I enjoyed waiting tables, the people were so much fun, and the money was good too. It felt a little like a family business since my brother was a pizza cook, my cousin was a waitress, and her husband was the manager there. It was a little Italian place that served wood fired pizza, numerous pasta dishes, and a delicious olive oil and garlic dip for your bread.
While any type of ravioli can be used in the dish I usually choose to use spinach ravioli because it works with the flavors. The sauce is buttery, filled with garlic, and the bacon gives it a nice crunch. It pairs perfectly with crusty bread and a salad.
More Pasta Recipes:
- Crispy Gnocchi with Mushrooms and Spinach
- Fettuccine Alfredo with Shrimp and Broccoli
- Tortellini Primavera with Roasted Vegetables
- Vegetable Lasagna with Vodka Sauce
- 20 oz. spinach ravioli
- 5 slices bacon
- 3 c. fresh spinach
- 4 garlic cloves, minced
- 4 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasonings
- Parmesan cheese for topping
- In a large skillet cook the bacon until it is browned. Remove from heat and drain on a paper towel. Crumbled and set aside.
- Drain all but 1 tablespoon of bacon fat from the skillet. Heat the spinach and garlic cloves in the bacon fat and cook until spinach has just wilted.
- Add the butter, and crumbled bacon to the pan and cook for 2-3 minutes.
- Meanwhile, in a large saucepan heat water to boiling. Cook the ravioli according to package directions. Drain and add to the spinach and bacon mixture.
- Cook the ravioli for 2 minutes with the sauce making sure to cover the ravioli. Sprinkle with salt, black pepper, and Italian seasonings.
- Serve warm and top with parmesan cheese.
A Hezzi-D Original Recipe
Amount Per Serving: Calories: 485Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 134mgSodium: 1409mgCarbohydrates: 41gFiber: 3gSugar: 2gProtein: 19g
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