BACON-TOMATO-SPINACH RAVIOLI TOSS
Turn cheese ravioli into a special supper with just a few ingredients and 20 minutes of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
- Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.
Nutrition Facts : Calories 500, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 660 mg, Sugar 12 g, TransFat 0 g
RAVIOLI WITH TOMATO, BACON & SPINACH
This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!
Provided by Loves To Cook but N
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil and cook ravioli according to package directions.
- Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
- Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
- Drain the bacon reserving 2 tbsp of drippings.
- Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
- Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
- Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
- Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!
ITALIANO RAVIOLI WITH TOMATO & BACON
This mix of tomatoes and bacon tossed with arugula and our special ravioli brings a delightful taste of the Old World into your busy one.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
- Stir in bacon and broth; cook 2 min. or until sauce comes to boil.
- Add hot cooked Italiano Ravioli and arugula; toss to coat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 17 g
EASY RAVIOLI WITH BACON
This recipe comes from Kraft. It is so easy to put together and is a family pleaser! You can make it skinny or do the full version, either way its Great!
Provided by Vseward Chef-V
Categories One Dish Meal
Time 30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook ravioli as directed on package.
- Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
- Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
- Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 200.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 41.6, Sodium 299.9, Carbohydrate 5.6, Fiber 1.7, Sugar 0.9, Protein 8.2
SPINACH AND BACON PASTA TOSS
Spinach, bacon and cherry tomatoes give this chicken and pasta toss great flavor-and gorgeous color. Bonus: It's a quick and easy weeknight dish.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
- Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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- In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
- Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.
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