As I was thumbing the latest issue of Woman’s Day magazine, I was first intrigued by the above image and then by the recipe for Ravioli with Apples, Bacon and Spinach.
Thoughts of “if this dish tastes half as good as it looks” piqued my culinary interest.
It was worth the effort to find out.
The dish deliciously lives up to the image.
Woman’s Day – Photo by Johnny Valiant
Ravioli with Apples, Bacon, and Spinach
16 ounces fresh or frozen cheese ravioli
6 slices bacon
2 Tablespoons olive oil
2 cloves garlic, thinly sliced **** I used 2 teaspoons minced garlic****
1 crisp red apple, quartered and sliced
1 bunch fresh spinach, washed and thick stems discarded
Kosher salt to taste
pepper to taste
1 Tablespoon fresh lemon juice
Cook the ravioli according to package directions.
Cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
Transfer to a paper towel–lined plate; break into pieces when cool. Drain off the bacon grease. Add olive oil to skillet, and heat the olive oil over medium heat. Add the garlic; stirring occasionally until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1 minute.
Add fresh spinach, Kosher salt, and pepper; cook, tossing, until beginning to wilt, 1 to 2 minutes. Add fresh lemon juice and cooked bacon. Stir to blend all ingredients together.
Serve over the ravioli.