Ravioli with Lemon, Peas and Pancetta

(from castro15’s recipe box)

Categories: Pasta


  • 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


  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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