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Birds Eye® Ravioli with Spinach, Pancetta & Sage 

Prep time 15 mins
Cook time 10 mins
Yield 4 servings
Still want the delicious taste, at a lower price? Substituting bacon for pancetta will give you a equally flavorful dish.


  • 1/2 cup diced pancetta*
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 box (10 oz) Birds Eye® Chopped Spinach, thawed and squeezed dry
  • 1 pound cheese ravioli, cooked according to package directions
  • 2 tablespoons chopped fresh sage
  • Grated Pecorino Romano

How to Make It

  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.

  5. Serving Suggestion: Bacon can be substituted for the pancetta.