Ravioli with Lemon, Peas and Pancetta

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe



  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 the label directs. 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 tablespoon 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.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages