This is an easy and delicious recipe from a great magazine, Real Simple. It takes about 20-30 minutes, start to finish. I'm now at the point in my cooking adventure where I'm not afraid to be adventurous. So, I used pancetta as well as bacon, watercress as well as spinach, and a little more lemon juice and garlic. I had the pancetta and watercress left over from a previous meal that didn't turn out so well (advice to novice cooks: don't always trust the recipe!) This turned out great. Here's my modified recipe and the link to the original recipe in Real Simple.
Ingredients
1 pound ravioli, fresh or frozen. I used Cora’s frozen. I like their pasta a lot.
6 slices total of bacon and pancetta)
2 tbs olive oil
3 cloves garlic, to taste, sliced
2 bunches fresh spinach (stems removed,) baby spinach, watercress, or some
combination totaling about 8 cups
Kosher salt and black pepper
2 tbs fresh lemon juice
Directions
- Cook the ravioli according to the package directions.
- Meanwhile, cook the bacon and pancetta in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
- Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach and watercress 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.
- Stir the bacon, pancetta, and lemon juice into the spinach. Spoon the mixture over the ravioli. Serve immediately.
Enjoy!
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