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
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 ¼ 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.
Originally Submitted
4/13/2020
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