Ravioli with Lemon, Peas and Pancetta
Easy and delicious, 30-minute meal!

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Ravioli with Lemon, Peas and Pancetta

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Ingredients

Adjust Servings:
20 ounce Ravioli
2 ounces Pancetta thinly sliced
2 teaspoons Lemon Zest grated
1 teaspoon Lemon Juice
6 tablespoons Unsalted Butter
1 cup Frozen Peas
1/4 cup Pecorino-Romano Cheese grated
to taste Ground Pepper
to taste Salt
for topping Fresh Basil chopped
Cuisine:

A delicious ravioli recipe that is quick and easy for a weeknight meal!

  • 25 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Cook the pancetta in a large nonstick skillet over medium-high heat for 8 to 10 minutes.

2
Done

Bring a large pot of salted water to a boil.

To the boiling water, add the ravioli, and cook according to the package instructions. Gently drain, then set aside 1/2 cup of the cooking water.

3
Done

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
Done

Serve with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

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