Ravioli with Lemon, Peas and Pancetta

Name: Ravioli with Lemon, Peas and Pancetta
Cook time: 20 min
Total time: 25 min
Ingredients: Kosher salt; 2 ounces thinly sliced pancetta (8 to 10 slices); 2 10-ounce packages spinach-ricotta ravioli; 6 tablespoons unsalted butter; 2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice; 1 cup frozen peas, thawed; 1/4 cup grated pecorino-romano cheese, plus more for topping; Freshly ground pepper; Chopped fresh basil, for topping

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Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Cost: $9.66 /serving

Author : Food Network Kitchen

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Ingredients

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Kosher salt2 ounces thinly sliced pancetta (8 to 10 slices)2 10-ounce packages spinach-ricotta ravioli6 tablespoons unsalted butter2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice1 cup frozen peas, thawed1/4 cup grated pecorino-romano cheese, plus more for toppingFreshly ground pepperChopped fresh basil, for topping

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Instructions

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Step 1

Bring a large pot of salted water to a boil. 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.

Step 2

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.

Step 3

Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.

Step 4

Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.