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Bacon-Tomato-Spinach Ravioli Toss

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Bacon-Tomato-Spinach Ravioli Toss
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Turn cheese ravioli into a special supper with just a few ingredients and 20 minutes of time.
Updated Aug 9, 2011

Ingredients

  • 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

  • 1
    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.
  • 2
    Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Buy prewashed spinach to save preparation time.
  • tip 2
    Quartered cherry tomatoes or chopped plum (Roma) tomatoes can be substituted for the grape tomatoes.

Nutrition

500 Calories, 18g Total Fat, 22g Protein, 63g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/4 Cups)
Calories
500
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
660mg
28%
Potassium
270mg
8%
Total Carbohydrate
63g
21%
Dietary Fiber
3g
13%
Sugars
12g
Protein
22g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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