You can’t be in a bad mood if ravioli is on the dinner menu! These stuffed pasta pockets are filled with earthy spinach & creamy ricotta, which go deliciously well with the salty bacon and fresh oregano. Crème fraîche brings the indulgence and pecan nuts the crunch.
Bacon, Spinach & Ricotta Ravioli
Bacon, Spinach & Ricotta Ravioli
with fresh oregano & pecan pieces
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Creme Fraiche
- Fresh Oregano
- Lemon Juice
- Pecan Nuts
- Spinach
- Spinach & Ricotta Ravioli
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CREAMY PASTA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded Spinach and fry until slightly wilted, 1-2 minutes. Add 150ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.
INDULGE IN ITALY
Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CREAMY PASTA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded Spinach and fry until slightly wilted, 1-2 minutes. Add 300ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.
INDULGE IN ITALY
Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CREAMY PASTA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 4-5 minutes. Add the shredded Spinach and fry until slightly wilted, 2-3 minutes. Add 450ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.
INDULGE IN ITALY
Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.
READY THE RAVIOLI
Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CREAMY PASTA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 4-5 minutes. Add the shredded Spinach and fry until slightly wilted, 2-3 minutes. Add 600ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning.
INDULGE IN ITALY
Bowl up the creamy Spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano.
Frequently Asked Questions
What is the preparation time for Bacon, Spinach & Ricotta Ravioli?
The preparation time for Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces is between 20 and 25 minutes.
What is the total time required to make Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces?
The total time required to make Bacon, Spinach & Ricotta Ravioli with fresh oregano & pecan pieces is between 20 and 25 minutes.
How many servings does Bacon, Spinach & Ricotta Ravioli provide?
4 servings
What are the main ingredients in Bacon, Spinach & Ricotta Ravioli?
Creme Fraiche, Fresh Oregano, Lemon Juice, Pecan Nuts, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon
What is the nutritional information of Bacon, Spinach & Ricotta Ravioli?
Calories: 876, Carbs: 68 grams, Fat: grams, Protein: 29.8 grams, Sugar: 13.9 grams, Salt: 1660 grams
How do I prepare Bacon, Spinach & Ricotta Ravioli?
INDULGE IN ITALY: Bowl up the creamy spinach ravioli and drizzle over the lemon juice (to taste). Garnish with the nuts and the remaining oregano. CREAMY PASTA: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped bacon until slightly crispy, 3-4 minutes. Add the shredded spinach and fry until slightly wilted, 1-2 minutes. Add 300ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the ravioli, ½ the chopped oregano, and seasoning. READY THE RAVIOLI: Bring a pot of salted water to a boil for the ravioli. Cook the ravioli until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Bacon, Spinach & Ricotta Ravioli?
Creme Fraiche, Fresh Oregano, Lemon Juice, Pecan Nuts, Spinach, Spinach & Ricotta Ravioli, Streaky Pork Bacon
How many calories does Bacon, Spinach & Ricotta Ravioli have?
876 calories
How much fat content does Bacon, Spinach & Ricotta Ravioli have?
grams
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