- 24 oz fresh or frozen cheese-filled ravioli
- 2 tsp. salt
- 3 slices thick-cut bacon
- Up to 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 1⁄4 tsp hot red pepper flakes
- 10-12 oz baby spinach or frozen, chopped spinach
- Grated Parmesan cheese
Recipe by Sarah Fritschner
Photo by Valerie Dieling, first winner of the 2017 Kentucky Living Calling All Cooks contest.
Bring a large pot of water to a boil. Add ravioli and salt. Cook according to package directions.
Meanwhile, cook bacon in a heavy skillet over moderate heat. Chop coarsely.
Add olive oil to the skillet to make 3 tablespoons fat.
Add garlic and red pepper.
Cook over medium heat until garlic is golden.
Add the spinach, cooking until wilted and/or thawed.
Evaporate juices, add bacon, and keep warm.
Drain ravioli and toss with spinach mixture; sprinkle with cheese. Serves 4.