Ravioli with Spinach, Pancetta & Sage

Lynne made this tonight, and it was really good!  Took about 15 minutes total.  She got the recipe off the Birds Eye vegetable website - we used ham instead of pancetta, fresh sage from the garden, and BAM, quick, simple awesome weeknight dinner!.

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

1.     Cook pancetta and garlic in olive oil and butter in a 12-inch skillet over MEDIUM-HIGH heat until pancetta is crisp.

2.     Add spinach; season with salt and pepper and cook until the spinach is cooked through, about 4 minutes.

3.     Add ravioli and sage; cook for 2 minutes or until heated through.

4.     Serve with Pecorino Romano.

KITCHEN TIPS

Bacon can be substituted for the pancetta