Ingredients
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20 ounce Ravioli
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2 ounces Pancettathinly sliced
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2 teaspoons Lemon Zestgrated
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1 teaspoon Lemon Juice
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6 tablespoons Unsalted Butter
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1 cup Frozen Peas
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1/4 cup Pecorino-Romano Cheesegrated
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to taste Ground Pepper
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to taste Salt
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for topping Fresh Basilchopped
Directions
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. |
