Bacon Tomato Spinach Ravioli Toss Recipes

RAVIOLI WITH TOMATO, BACON & SPINACH

Ravioli With Tomato, Bacon & Spinach image

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

Ingredients

12 ounces frozen cheese ravioli
12 ounces frozen beef ravioli
2 tablespoons olive oil
6 slices bacon, chopped (reserve 2 tbsp of drippings when cooking)
2 tablespoons garlic, minced
2 roma tomatoes, large or 3 small, chopped
2 cups spinach, fresh baby spinach
2 green onions, sliced thin

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

Italiano Ravioli with Tomato & Bacon image

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

Ingredients

3 Tbsp. KRAFT Tuscan House Italian Dressing
2 cups halved cherry tomatoes
1 small onion, chopped
6 slices OSCAR MAYER Bacon, cooked, chopped
1/4 cup fat-free reduced-sodium chicken broth
1/2 recipe Italiano Ravioli (36 cooked ravioli)
2 cups arugula

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

PASTA WITH BACON, TOMATOES AND SPINACH

Pasta with Bacon, Tomatoes and Spinach image

Tri-color fettuccini pasta gets even more colorful (and flavorful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.

Provided by My Food and Family

Categories Home

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1/2 lb. tri-color fettuccine, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 cup quartered cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
1 pkg. (6 oz.) baby spinach leaves

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

SPINACH AND BACON PASTA TOSS

Spinach and Bacon Pasta Toss image

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

Ingredients

1 lb. wide egg noodles, uncooked
3/4 cup KRAFT Zesty Italian Dressing
1 pt. cherry tomatoes, halved
1 lb. boneless skinless chicken breasts, chopped
1 bag (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

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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