Fry bacon in sauté pan over medium heat until crispy, then blot and set aside.

You can use 2 tbsp of the residual grease for the rest of the cooking process, or use olive oil. Heat up garlic over medium-low until aromatic, then add in onions. Cook until tender, then add spinach and crumble in bacon. Continue until spinach is just wilted, then serve over cooked ravioli.

Garnish with crushed, toasted pecans.

Serves 2.