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2009.06.23

June 23, 2009

I’ve been working away at the Beach Glass stole.  The pattern is well-written, the charts are very clear, etc.  But at 388 stitches per row, it takes a while.  I’ve been averaging 30 minutes a row, so progress is a little slow.  But I’m really happy with it, and I’m enjoying it, so hopefully things will begin to pick up soon.

So, lacking anything to show you, I will instead give you a recipe.  The original is from the April 2009 issue of Real Simple magazine, but I’ve made a couple of minor modifications to suit myself and my pantry.  I’ve made it three times now, and it’s an ideal weeknight recipe in my book:  quick, delicious, and made with ingredients I usually have on hand anyway.

Ravioli with Spinach and Bacon

  • 1 large package frozen ravioli (somewhere in the neighborhood of 1 pound)
  • 6 slices bacon
  • 2 cloves garlic, sliced
  • 1 bag spinach
  • salt and pepper to taste
  • 1 teaspoon lemon juice

Put a pot of water on to boil and add a good shake of salt to it.

Rinse off the spinach and dry it.

Put the bacon into the largest skillet you have and then turn on the heat (seriously – starting with a cold pan makes a huge difference).  When it’s cooked to your liking take it out and put it on a plate covered by paper towels.  If there’s a ton of grease in the pan, take some out – you want a couple of tablespoons of it to remain.

By the time the bacon is cooked the water is either boiling or just about to, so put the ravioli into the water.

Crumble the bacon into bite-sized pieces, then put the skillet back onto the heat and put the garlic slices in it.  Let them sizzle for a minute or two, and as soon as they turn to about the color of a peanut, add the spinach to the pan.  It’ll wilt down pretty quickly, toss it around a few times so that the garlic and the bacon grease gets incorporated into it. Once they’re good and wilty, but still bright green, turn the heat off.

The ravioli are most likely ready by now (follow the time instructions on the package), so take them out and drain them.   Divide them onto plates.  Add the bacon pieces back to the skillet and pour the lemon juice over it all, then toss a few times.  Put the spinach/bacon/garlic over the ravioli and serve.

And bask in the glory of a fabulous meal.

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