Total: 25 min
Active: 20 min
Yield: 4 servings
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
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.