Five Cheese Ravioli & Crispy Pancetta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add 1 tablespoon of olive oil and season with salt and pepper. Whisk to combine. Quarter, core, and thinly slice the pear. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped walnuts and chopped rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and the pancetta is cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Add the ravioli to the pot of boiling water and cook 2 to 3 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Drain thoroughly.

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the cooked ravioli and cream. Cook, stirring constantly, 1 to 2 minutes or until thoroughly coated. Turn off the heat.

To the bowl of lemon dressing, add the sliced pear, chopped peppers, and arugula. Season with salt and pepper; toss to coat. Serve the finished ravioli with the salad on the side. Top the ravioli with the cooked pancetta and walnuts, chopped parsley, and cheese. Enjoy!