Bacon and veggie ravioli
1
PREP TIME
10 min
Makes
4 to 6 Servings
* PLUS Cooking time: 11 minutes
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.
Ingredients
- 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
Instructions
- 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.
