Fill a medium pot (or large for 4 servings) 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(s) crosswise; squeeze the juice into a large bowl, straining out the seeds. Add 1 tablespoon of olive oil (or 2 tablespoons for 4 servings) and season with salt and pepper. Whisk to combine. Quarter, core, and thinly slice the pear(s). Roughly chop the peppers. Roughly chop the parsley leaves and stems.

In a large, high-sided pan, 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. Cook 3 to 5 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 (shaking the packet before opening). 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(s), 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 parmesan. Enjoy!