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