Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ravioli with Lemon, Peas and Pancetta
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 27 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 102 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 18 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 27 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 102 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 18 grams
- Sugar
- 5 grams
Ingredients
Directions
- 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.
