Bacon and veggie ravioli
1
- Prep Time10 mins
- Total Time10 mins
- Makes4 to 6 Servings
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 12g, Carbohydrates 48g, Fat 12g, Fibre 3g, Sodium 537mg.