| 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 or Romano cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh basil, for topping
Instructions
- 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.
Nutrition Facts
| Calories | 420 |
| Total Fat | 27 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 102 milligrams |
| Sodium | 696 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 4 grams |
| Sugar | 5 grams |
| Protein | 18 grams |
Reviews
For goodness sake, why are these recipes not printable?
This was very good and super easy!
Sounds good and simple to make but flavors didn’t come together at all.
Very good. Like many other reviews, doubled the ingredients for the lemon sauce.
Very good. I would have liked even more lemon. I doubled the pancetta and peas. I used plain cheese ravioli as it’s what I had, but the spinach and ricotta called for in recipe would have been better. I might add some chopped sundried tomatoes next time. Also, the amount of butter seemed excessive, probably cut that in half too.
Pretty good, I used more lemon though.
I made this recipe for our family for Easter. My son’s girlfriend is vegetarian so I simply served the pancetta on the side. I used Costco organic spinach ravioli and petite peas.
It was delicious, elegant and easy!
It was delicious, elegant and easy!
I love this and make it pretty often. I use bacon, and sometimes tortellini instead of ravioli. I don’t understand the step of adding the cheese to the pasta and peas to make a “sauce.” It doesn’t make sauce for me, the cheese just sticks to the spoon, and the water just has to be boiled off. I just end up adding the cheese on top after. Sometimes I let the ravioli fry a little at this step, adding more butter as necessary to get that toastiness (but def add the peas later if you do this). Definitely salt and pepper it! It will even heat up as leftovers pretty well, except the bacon obv.
This was very good. However – 2 ounces of pancetta! Not for this family. Used the entire 4 ounce package and they still would have loved a little more. Also had some arugula on hand I needed to use up and threw in a couple handfuls – worked perfectly.
So easy yet feels fancy ~ even picky teenagers loved it