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.