Ravioli with Spinach, Pancetta & Sage

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Serves: 4


  • 2 tablespoons olive oil
  • 1/2 cup chopped pancetta or bacon
  • 2 cloves garlic, thinly sliced
  • 1 box (10 oz) Birds Eye Birds Eye® Cut Leaf Spinach, thawed and squeezed dry*
  • 3 tablespoons butter
  • 1 lb. cheese ravioli, cooked according to package directions
  • 1 Tbsp. finely chopped fresh sage
  • shredded Parmesan or Pecorino Romano cheese

Cooking Instructions

  1. Heat oil over medium-high heat and cook pancetta until crisp. Add garlic and cook until just fragrant.
  2. Stir in spinach and butter. Season with salt and ground black pepper. Cook, stirring occasionally, 4 minutes or until heated through and butter is melted. 
  3. Add ravioli and sage and cook, stirring occasionally, 2 minutes or until heated through.
  4. Serve, if desired, sprinkle with cheese.

Kitchen Tips

* Also terrific with 1 box (10 oz) Birds Eye Chopped Spinach

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