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Creamy Bacon Spinach Ravioli

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"There's an Italian restaurant in Fayetteville, Arkansas, that we love so much it has become our default date night choice. Their bacon spinach ravioli makes my heart sing. I was determined to learn how to make a version of it at home. And gang, I've done a pretty good job if ya ask me. I've made it for lots of people, and everyone is crazy about it! It's the kind of dish that makes you sad when you take your last bite because you don't want it to be over. It's so rich and creamy that you may have to go lie down on the couch after dinner, but you'll have no regrets."

List of Ingredients

â—¦ 6 slices bacon, chopped
â—¦ 2 shallots, sliced
â—¦ 1 clove garlic, chopped
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 cup heavy cream
â—¦ ¼ cup chicken stock
â—¦ 1 cup grated Parmesan cheese, plus more for serving
â—¦ Salt
â—¦ Ground black pepper
â—¦ 1 (16- to 18-ounce) package refrigerated cheese ravioli (or filling of your choice)
â—¦ 6 ounces baby spinach leaves (about 4 cups)
â—¦ 1 cup halved cherry or grape tomatoes
â—¦ 2 tablespoons chopped fresh basil
â—¦ Red pepper flakes (optional)


Recipe

Bring a large pot of well-salted water to a boil over high heat so it'll be ready to go when it's time to boil the ravioli.

In a deep saucepan or braiser, sauté the bacon over medium heat until crisp. Transfer to a paper towel-lined plate, reserving the fat in the pan. Add the sliced shallots and sauté over low heat until tender. Stir in the garlic and sauté until fragrant. Add the butter and stir until melted. Whisk in the cream and stock. Bring to a low simmer, then stir in the Parmesan until melted. Taste for seasoning and add salt and pepper as needed.

Add the ravioli to the boiling water and cook according to the package instructions—be mindful not to overcook or the filling will seep out! In the few minutes that the ravioli is cooking, stir the spinach into the cream sauce and cover the pan to allow the spinach to wilt. Using a slotted spoon or pasta strainer, carefully transfer the cooked ravioli to the cream mixture. Fold the ravioli carefully into the sauce.

Spoon into warmed shallow dishes and top with the crumbled bacon, halved tomatoes, basil, and additional Parmesan cheese. We love a shake of red pepper flakes right over the top, too!

Serves 4 to 6