• Bring 4 quarts of water to a boil. Add ravioli to boiling water and simmer for 3 to 5 minutes; stir occasionally. Drain and set aside.
  38 ounces Celentano 4 Cheese Ravioli
• Add chopped bacon to a large skillet and cover the pan loosely with foil to prevent grease spatter from going all over. Cook bacon over medium-high heat for 5 minutes. It will start to curl and shrink in size.
  10 ounces bacon
• Add in the onion and cook for an additional 3 minutes (bacon will begin to get crisp). Lastly, add in the spinach, tomatoes, and black pepper. Sauté for about 2 minutes or until tomatoes burst, and spinach is wilted.
• Over low heat, add ravioli to the skillet, and gently toss. Remove from heat and cover the pan until topping is ready.
  38 ounces Celentano 4 Cheese Ravioli, 11 ounces spinach, 10 ounces bacon

Topping

• In a small skillet, over low heat add salted butter. Once melted stir in the bread crumbs and garlic powder. Stir until the bread crumbs are a deep golden brown color.
  ½ cup panko bread crumbs, 1 tablespoon salted butter, ¼ teaspoon garlic powder
• Plate the ravioli and then sprinkle the bread crumb mixture on top before serving-enjoy!