Ravioli with Lemon, Peas, and Pancetta

During my most recent grocery foraging (which actually is getting better), I made great progress.  I have learned to go early on weekday mornings with my new senior citizen friends.  They don't know I am their new friend, but that's okay.  They are wondering why I am there infringing on their allotted time.  I love watching my new friends, we have a lot in common.  They are very efficient and friendly (most mornings).

At checkout time, I looked over and noticed Food Network's recent magazine cover.  The dish on the front cover looked so beautiful and delicious.  Since it was early in the morning I was starving.  I had not eaten anything for breakfast yet, because I wanted to get to the store early to see my new friends.  

I saw the price of the magazine.  Sorry folks, no-can-do.  I am just too cheap.  I took a photo of the magazine and searched for the recipe on their website when I returned home.  Mission accomplished!

It has been in the high, very high 80's here and will be pushing up to 100 degrees this weekend.  Ooof, it's toasty here no doubt about that.  The saving grace is that it cools way down in the evenings so we can enjoy our nights outside.

This dish is the perfect summer dinner.  So easy, light, and has an incredibly fresh taste with the lemon and peas.  I loved it!!

I pray that you are all staying well and sparkly...Enjoy.

Ravioli with Lemon, Peas, and Pancetta

Courtesy of Food Network

2 ounces thinly sliced pancetta (8 to 10 slices)

2 10-ounce packages spinach-ricotta ravioli

6 Tbl unsalted butter

2 tsp finely grated lemon zest, plus 1 tsp lemon juice

1 cup frozen peas, thawed

1/4 cup grated pecorino-romano cheese, plus more for topping

Freshly ground pepper

Chopped fresh basil, for topping

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, if needed 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.

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