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!.

·         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
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.

Bacon can be substituted for the pancetta

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