Bacon and Spinach Paleo Ravioli with Tomato and Garlic Sauce
Out of every recipe I’ve made so far, this has been my absolute favourite. It was way easier than I thought it would be, and it tasted SO good.
It usually makes 3 servings, but I couldn’t help myself and ate so much, I decided to call it 2. The best part is – it’s guilt free eating because every ingredient in here is good for you. Just watch out that your bacon and tomato puree have no added sugar and you’re good to go!
4 handfuls of spinach
3 baby marrow/zucchini
1 pack of bacon
1 tin of tomato puree
1 tsp. crushed garlic
1 tsp. olive oil
Salt, pepper, mixed herbs to taste. (Note: I used chilli salt because I love chilli’s and my regular salt was finished.)
Portions: 2-3, size dependent
1. Preheat your oven to 220.
2. Lay your bacon in a tray with some baking paper. Place in oven for 10mins or until cooked through but not yet crispy.
3. While your bacon is cooking, use a cheese slicer to slice your zucchini/baby marrow. Slice first from the top, then from bottom, then either side. Stop once you reach the seeds. (You don’t need to throw these away, they can easily be added to a curry, try my recipe here, or to an easy frittata, recipe here.)
4. In a small pot, add your teaspoon of olive oil, then spinach and 1/4 cup of water. Put a lid on and allow for your spinach to steam for 10 minutes or until soft – stirring occasionally.
5. When your bacon is done, cut it into slices.
6. Do the same with your spinach and when they’re both sliced, mix them together in a bowl with a little salt, pepper and mixed herbs.
7. Pour your bacon fat into the saucepan you used to cook your spinach. Add garlic and simmer for 2 minutes.
8. Add your tomato puree and a dash of pepper and warm through for about 4-5minutes.
9. Lay two slices of zucchini in a cross, place about a tablespoon of your filling into the centre and fold either side over to create a pocket.Place these folded side down in the same baking tray.
10. Spoon your tomato sauce over your ravioli and place in the oven at 180 for about 10minutes or until the zucchini is slightly softened.
If your diet (or your guest’s diet) allows, slice a few shaves of parmesan on the top for extra flavour.