Birds Eye® Ravioli with Spinach, Pancetta & Sage

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.