Categories: Pasta

Ingredients

• Kosher salt
• 2 oz. thinly sliced pancetta
• 2 10-oz. packages spinach-ricotta ravioli
• 6 tbsp. unsalted butter
• 2 tsp finely grated lemon zest, plus 1 tsp lemon juice
• 1 cup frozen peas, thawed
• 1/4 cup grated Pecorino-romano cheese, plus more for topping
• Black pepper
• Chopped fresh basil, for topping

Directions

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.

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

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 tbsp. at a time, to loosen.

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.

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