4 Strips Bacon	700 G-Pkg Spinach & Cheese Ravioli
1 To 1/2 Large Red Onion, Sliced	1 Pint Grape Or Cherry Tomatoes,
-Or Chopped	-Cut In Half
2 Sweet Peppers, Yellow, Orange	4 Cups Baby Spinach
-Or Red Chopped	1/2 Cup Grated Parmesan Or Romano

Bring a large pot of salted water to a boil. Meanwhile, slice bacon into thin strips. Set a large frying pan or pot over medium. Cook bacon, stirring occasionally until crisp, about 5 minutes. Meanwhile, slice onion and peppers into thin strips.

Add ravioli to boiling water. Cook according to package directions. Drain all but 2 tablespoons of fat from frying pan. If pan is dry, coat with a bit of oil. Add onion, peppers and tomatoes. Sprinkle with pinches of salt. Increase heat to medium-high. Stir occasionally, scraping up brown bits from pan bottom, until onion is tender and tomatoes begin to soften, about 5 minutes.

Drain pasta, then return to pot. Add tomato mixture along with spinach to pot. Stir often until spinach begin to wilt, about 1 minute. Serve an top with a sprinkle of parmesan