• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high. 
• Meanwhile, carefully pierce tomatoes with a fork.
• Roughly chop spinach.
• Peel, then finely chop shallot.

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add panko. Cook for 3-4 min, stirring often, until golden. (TIP: Keep an eye on panko so it doesn't burn!) 
• Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
• Transfer panko topping to a plate, then carefully wipe the pan clean with paper towel.
• Heat the same pan over medium.
• Cut bacon strips in half crosswise.
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. 
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside
• Discard bacon fat from the pan. Carefully wipe the pan clean.

• Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
• Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
• Remove from heat.
• Transfer tomatoes to a small bowl, then add half the balsamic glaze (use all for 4 servings). Toss to coat, then season with salt and pepper.
• Carefully rinse and wipe the pan clean.

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 3-4 min, stirring often, until softened.
• Sprinkle Cream Sauce Spice Blend over shallots. Cook for 1 min, stirring occasionally, until well combined. 
• Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
• Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

• When sauce is almost done, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.
• To the pot with ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.) 
• Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.
  

• Roughly chop bacon.
• Divide ravioli between bowls.
• Sprinkle with bacon. panko topping, then top with balsamic-glazed tomatoes.
• Drizzle any remaining balsamic glaze over top.

If you've opted to add bacon, cut strips in half crosswise. Heat the same pan from the panko over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat and carefully wipe the pan. Use the same pan to cook tomatoes in step 3. 

Roughly chop bacon. 
Sprinkle bacon over ravioli.