Ravioli with Lemon, Peas and Pancetta

This delightful dish features spinach and ricotta ravioli paired with crispy pancetta, fresh peas, and a zesty lemon butter sauce, topped with Pecorino Romano and fresh basil.

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 Kosher salt for boiling water
• 2 ounces pancetta thinly sliced
• 20 ounces spinach-ricotta ravioli 2 packages
• 6 tablespoons unsalted butter
• 2 teaspoons lemon zest finely grated
• 1 teaspoon lemon juice
• 1 cup frozen peas thawed
• 0.25 cup pecorino romano cheese
• 0 Kosher salt to taste
• 0 freshly ground pepper to taste
• 0 pecorino romano cheese for topping
• 0 fresh basil chopped for topping

Instructions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel–lined plate and wipe out the skillet.
3. Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
4. Combine the butter and lemon zest and juice in the reserved skillet over medium heat.
5. Add the peas, ravioli and 1/4 cup of the reserved cooking water to the skillet; toss to coat. Stir in the Pecorino Romano cheese and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen if needed.
6. Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more Pecorino Romano cheese. Crumble the pancetta and scatter over the ravioli. Top with chopped fresh basil.