Birds Eye® Ravioli with Spinach, Pancetta & Sage  

Still want the delicious taste, at a lower price? Substituting bacon for pancetta will give you a equally flavorful dish.

Yield: 4 servings


  • 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


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

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