• Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings).
• Cover and bring to a boil over high heat.
• Meanwhile, carefully pierce tomatoes with a fork.
• Roughly chop spinach.
• Peel, then finely chop shallot.

• Heat a large non-stick pan over medium heat.
• 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-brown. (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.
• Reheat the pan 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.
• Carefully discard fat and 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, add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender. 
• Reserve 1/2 cup (1 cup) pasta water. Drain and return ravioli to the same 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.

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

After making the panko topping, reheat the pan 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. Carefully discard fat and wipe the pan clean. Use the same pan to cook tomatoes.

Crumble bacon over top of ravioli.