Cheese Ravioli in Lemon Sauce
Ingredients
- 4 oz. thinly sliced pancetta slices or thinly sliced bacon
- 1 16 oz. bag frozen cheese ravioli or cheese tortellini
- 6 tblsp. unsalted butter
- Lemon zest and juice from 1 lemon
- ¼ tsp. cayenne pepper
- 1 cup frozen peas
- ½ cup Pecorino Romano cheese, more for table
- Fresh basil leaves, torn for garnish
Preparation
- Bring large pot of salted water to boil
- Meanwhile fry pancetta in large skillet over medium high
- Once browned and crisp remove to paper towel
- Drain excess fat but leave small amount
- Drop ravioli into boiling water, cook according to directions
- Save 1 cup of pasta water before draining
- Melt butter in skillet with fat add lemon juice, zest and cayenne
- Once thickened add peas, ravioli and ½ cup of pasta water
- Toss to coat, add ½ cup of cheese until combined and glossy
- Season with salt and pepper, if sauce needs loosened, add more pasta water a little at a time
- Add ravioli to platter and garnish with basil leaves and crispy pancetta crumbles
- Pass additional cheese at table