15-Min Bacony Spinach and Ricotta Ravioli

Nutrition per serve

Ingredients

• 1pcs diced bacon
• 250g cherry tomatoes
• 25g parmesan
• 325g spinach and ricotta fiore ravioli
• 10g Tuscan seasoning
• 50g baby spinach leaves
• 50g basil pesto
• 5ml olive oil

Method

1. Step 1 — Cook bacon and tomato
   Bring a large saucepan of salted water to the boil for the ravioli. Heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Cook the bacon and tomatoes, stirring, for 6 mins or until the tomatoes are slightly softened.
2. Step 2 — Cook ravioli
   Meanwhile, finely grate the parmesan. Add the ravioli to the pan of boiling water and cook, stirring occasionally, for 3 mins or until al dente. Reserve 2 tbs cooking water, then drain the ravioli.
3. Step 3 — Finish sauce
   Add half the Tuscan seasoning* to the bacon mixture and cook, stirring, for 30 secs or until fragrant. Add the ravioli, spinach, pesto and half the parmesan and gently stir to combine. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the ravioli and looks slightly glossy. Remove from the heat.
4. Step 4 — Serve up
   Divide the pesto ravioli among bowls, scatter with the remaining parmesan and enjoy!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Milch, Eier, Gluten, Wheat, Sulfit, Walnut