Login
Forgot Password
Join Us
You are here: Recipes > Ravioli with Spinach, Pancetta & Sage
Is this part of your flavor profile?
( Why are we asking? )Give us a thumbs up or thumbs down on various recipes and products and we'll do our best to serve you up dinner ideas that match your preferences.
Ravioli with Spinach, Pancetta & Sage
- Prep Time: 15 mins
- Cook Time: 10 mins
- Serves: 4
Ingredients
-
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
Cooking Instructions
- 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.
Kitchen Tips
Bacon can be substituted for the pancetta.
- 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
- 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.
More Recipes in this Category
Your Comments