Ravioli with Lemon, Peas and Pancetta

Level: Easy,

Total: 25 min

Active: 20 min

Yield: 4 servings

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

Directions

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.

Add the ravioli to the boiling water and cook as the label directs.

Reserve 1/2 cup cooking water, then drain gently.

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.

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.