1. Cook pancetta and garlic in olive oil and butter in a 12-inch skillet over MEDIUM-HIGH heat until pancetta is crisp.
2. Add spinach; season with salt and pepper and cook until the spinach is cooked through, about 4 minutes.
3. Add ravioli and sage; cook for 2 minutes or until heated through.
4. Serve with Pecorino Romano.
Serving Suggestion: Bacon can be substituted for the pancetta.