Best 6 Bacon Tomato Spinach Ravioli Toss Recipes

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Bacon, tomato, spinach ravioli toss is a delightful and flavorful dish that combines the delectable taste of bacon, the umami of tomatoes, the freshness of spinach, and the tender texture of ravioli. It's a symphony of flavors that delights the palate and is sure to become a favorite. This dish is perfect for a quick and easy weeknight meal, a casual lunch, or even a special occasion. Whether you're a seasoned cook or just starting, this article will guide you through the steps of creating a delicious bacon tomato spinach ravioli toss that will impress your family and friends.

Let's cook with our recipes!

BACON-TOMATO-SPINACH RAVIOLI TOSS



Bacon-Tomato-Spinach Ravioli Toss image

Turn cheese ravioli into a special supper with just a few ingredients and 20 minutes of time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

2 packages (9 oz each) refrigerated cheese-filled ravioli
6 slices packaged precooked bacon (from 2.1-oz package), broken into 1/2-inch pieces
3 cups fresh baby spinach leaves (from 6-oz bag)
1 cup grape tomatoes, cut in half
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon freshly ground pepper

Steps:

  • In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
  • Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.

Nutrition Facts : Calories 500, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 660 mg, Sugar 12 g, TransFat 0 g

SPINACH RAVIOLI WITH TOMATO SAUCE



Spinach Ravioli With Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Steps:

  • Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
  • Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

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

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

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

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!

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

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

EASY RAVIOLI WITH BACON



Easy Ravioli With Bacon image

This recipe comes from Kraft. It is so easy to put together and is a family pleaser! You can make it skinny or do the full version, either way its Great!

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 30m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages refrigerated cheese ravioli
1 cup milk
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese
1/2 teaspoon italian seasoning
2 cups frozen broccoli florets
2 green onions, chopped
4 slices bacon, cooked, drained and crumbled
1 small red bell pepper, chopped (optional)

Steps:

  • Cook ravioli as directed on package.
  • Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
  • Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
  • Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 200.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 41.6, Sodium 299.9, Carbohydrate 5.6, Fiber 1.7, Sugar 0.9, Protein 8.2

Tips:

  • Utilize Fresh Ingredients: Prioritize using fresh ingredients like crisp bacon, succulent tomatoes, and vibrant spinach to elevate the flavors of your dish.
  • Don't Overcook the Ravioli: Cook the ravioli according to the package instructions to prevent them from becoming mushy and losing their delicate texture.
  • Season Wisely: Adjust the amount of salt, pepper, and garlic powder to your personal taste preferences to create a harmonious balance of flavors.
  • Garnish Elegantly: Enhance the visual appeal of your dish by garnishing it with freshly chopped parsley or grated Parmesan cheese.
  • Serve Warm: Serve the bacon tomato spinach ravioli toss while it's warm to fully appreciate the delightful combination of flavors and textures.

Conclusion:

Indulge in the culinary delight of bacon tomato spinach ravioli toss, a dish that seamlessly blends savory bacon, sweet tomatoes, earthy spinach, and tender ravioli in a symphony of flavors. With its ease of preparation and versatility as a main course or side dish, this recipe is sure to become a staple in your kitchen. Experiment with different types of ravioli fillings and sauces to create endless variations that will tantalize your taste buds. So, gather your ingredients, embrace your inner chef, and embark on a culinary journey that will leave you craving more.

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