Ravioli with Spinach, Pancetta & Sage

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Lunch, Dinner Pasta 15-30 min 4


Ravioli with Spinach, Pancetta & Sage


Tasty ravioli with spinach, pancetta, and sage.


  • 1/2 cup diced pancetta*
  • 2 cloves garlic, thinly sliced
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1 box (10-oz.) Birds Eye® Pure & Simple Cut Leaf Spinach, thawed and squeezed dry
  • 1 lb. cheese ravioli, cooked according to package directions
  • 2 Tbsp. chopped fresh sage
  • Grated Pecorino Romano


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.

*Bacon can be substituted for the pancetta.

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