Ravioli with lemon, green peas and pancetta
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 27 G., saturated fats 15 G., proteins 18 G., carbohydrates 25 G., fiber 4 G., cholesterol 102 mg, sodium 696 mg, sugar 5 G.
Calories 420, total fat 27 G., saturated fats 15 G., proteins 18 G., carbohydrates 25 G., fiber 4 G., cholesterol 102 mg, sodium 696 mg, sugar 5 G.
Refreshing lemon, tender green peas, and crispy pancetta transform simple boiled ravioli into a restaurant-quality dish. Warm the boiled ravioli in a light sauce of lemon-butter, Pecorino Romano cheese, and green peas, and their flavor is even richer. It's surprisingly quick and easy to prepare, yet delicious. Top each serving with crumbled fried pancetta and fresh basil. Perfect for a quick Mediterranean-style dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 x 280g packages of spinach and ricotta ravioli
- 60 g thin slices of pancetta (8-10 pcs.)
- 90 g unsalted butter
- 2 tsp finely grated lemon zest + 1 tsp lemon juice
- 1 cup frozen green peas, thawed
- 1/4 cup grated Pecorino Romano cheese, plus extra for serving
- Chopped fresh basil, for serving
We recommend
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Meanwhile, in a large nonstick skillet over medium-high heat, cook the pancetta, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate and wipe the skillet dry.
- Add the ravioli to boiling water and cook according to package directions. Set aside 0.5 cups of water, then carefully drain the rest.
- In a skillet, combine the butter, lemon zest, and juice and heat over medium heat. Add the green peas, ravioli, and 1/4 cup of the cooking water; stir to coat. Add the pecorino and stir. Season with salt and pepper to taste. Add more water, 1 tablespoon at a time, if the pasta looks dry.
- Divide the ravioli, green peas, and sauce among plates. Sprinkle with additional pecorino cheese. Crumble the pancetta and sprinkle it over the ravioli. Sprinkle with basil and serve.
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