Menu: Mushroom and Spinach Ravioli with Bacon

I'm not a big fan of spinach but ever since I had spinach with bacon, I converted.   This is realtively quick to make because there's not a lot of prep involved.  Even my kids (okay, just one of them) like this.  If you decide to try it, let me know what you think.  Buon Appetito!

Here's what you'll need:
2lb. bag of frozen large or jumbo cheese ravioli
1 10z. package baby bella mushrooms (the ones I buy are pre-cleaned and sliced)
4 cups fresh spinach leaves
1shallot (I used half of the one in the picture)
1 1/3 cup chicken broth
1/2 cup white wine
2 TBSP Extra Virgin Olive Oil
4 TBSP Butter
4 slices crumbled cooked bacon 
1/2 cup Heavy Whipping Cream
4tsp. Salt Free Italian Seasoning (I use Penzeys Spices Tuscan Sunset)
Freshly grated Parmigiano Reggiano
Chopped fresh Italian flat leaf parsley for garnish

 

Mince the shallot. Cut the stems off the spinach, rinse and set aside. Start to boil the water for the ravioli.
In a large pan, heat the olive oil.  Put the minced shallots in the pan and heat until tender.  Add the mushrooms and 2TBSP butter , 2tsp. Italian Seasoning (Salt Free) and  cook until mushrooms are starting to get tender (about 2-3 minutes).   Add 1/2 cup of the chicken broth and let simmer for 2 minutes.  Add 1/2 cup white wine and let reduce for 1-2 minutes. When the water is ready for the ravioli, add 1/2 cup of the chicken broth and cook ravioli according to directions.  While raviloi is cooking, add the spinach to the pan and let it shrink down.  Add the remaining 2tsp . Italian seasoning and the remaining chicken broth.  Let this simmer for 3-4 minutes.  Add half of the crumbled bacon, remaining 2TBSP butter and 1/2 cup heavy whipping cream.  Stir until the butter is melted and the heavy cream is incorporated.  Drain the ravioli and put in serving bowl.  Pour the sauce over the ravioli and stir.  Add remaining crumbled bacon, freshly grated Parmigiano Reggiano (to taste), fresh chopped parsley and serve.  Enjoy.