Ravioli with lemon, green peas and pancetta

Ingredients:

• 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

Preparation:

1. 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.
2. Add the ravioli to boiling water and cook according to package directions. Set aside 0.5 cups of water, then carefully drain the rest.
3. 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.
4. 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.