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Ravioli with Spinach and Bacon

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  • 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.

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