Bacon and veggie ravioli



10 min


4 to 6 Servings

* PLUS Cooking time: 11 minutes
Bacon and veggie ravioli

Michael Graydon

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.


  • 4 slices bacon
  • 1 small or 1/2 large onion
  • 2 sweet bell peppers , preferably yellow or orange
  • 700-g pkg spinach and cheese ravioli pasta
  • 1 pint grape or cherry tomatoes
  • 4 cups baby spinach
  • 1/2 cup grated parmesan , optional


  • 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.
  • 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.
  • 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.

Nutrition (per serving)

  • Calories
  • 344,
  • Protein
  • 12 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 12 g,
  • Fibre
  • 3 g,
  • Sodium
  • 537 mg.