2 tbsp. olive oil
2 garlic cloves, minced
1/2 lb. bacon, chopped
1 tsp. olive oil
1 beef bouillon cube
2 (9 oz.) pkg. fresh spinach, filled Ravioli
2 tbsp. olive oil
4-5 tbsp. sour cream

1. Cook the bacon and garlic in 2 tablespoons olive oil in a small saucepan over medium-high heat until bacon is cooked but not yet crisp.

2. Meanwhile in a large saucepan, cook the spinach ravioli according to the package directions, adding a bouillon cube and a teaspoon of olive oil to the boiling water. Drain and keep warm until bacon is cooked.

3. Wipe the saucepan used for cooking the ravioli dry with a paper towel. Heat 2 tablespoons olive oil in this saucepan over medium heat. Add the cooked bacon, garlic and spinach ravioli. Stir well. Add the sour cream and stir until ravioli and sauce are well combined. Serve immediately.