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Five Cheese Ravioli & Crispy Pancetta
with Spring Vegetables & Lemon Cream Sauce
50 MIN
+$6.99/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Nothing says Spring quite like the debut of verdant snow peas and asparagus, which we’re showcasing here in a creamy lemon sauce with crispy pancetta and tender, cheesy ravioli—all topped with zesty breadcrumbs. A garnish of fragrant fresh mint is the perfect finishing touch for this vibrant, seasonal dish.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1080 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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¾ lb Five Cheese Ravioli
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6 oz Asparagus
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¼ cup Grated Parmesan Cheese
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2 cloves Garlic
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1 Shallot
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1 oz Salted Butter
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¼ cup Cream
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2 Tbsps Mascarpone Cheese
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1 bunch Mint
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Panko Breadcrumbs
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4 oz Snow Peas
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1 Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Peel and thinly slice the shallot. Halve the snow peas crosswise (removing the tough strings if desired). Snap off and discard the tough, woody stem ends of the asparagus and cut into 1/2-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems.
2
Cook the ravioli
Add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the ravioli cooking water, drain thoroughly.
3
Make the lemon breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined and the breadcrumbs are lightly browned and toasted. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the pancetta
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a separate paper towel-lined plate.
5
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved peas and asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened.
6
Finish the ravioli & serve your dish
To the pan of cooked vegetables, add the cooked pancetta, butter, cream, mascarpone, half the parmesan, the juice of 2 lemon wedges, and half the reserved ravioli cooking water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, until thoroughly combined. Add the cooked ravioli. Cook, stirring constantly, 2 to 3 minutes, or until combined and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Serve the finished ravioli garnished with the remaining parmesan, lemon breadcrumbs, and mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side, if you'd like. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Peel and thinly slice the shallot. Halve the snow peas crosswise (removing the tough strings if desired). Snap off and discard the tough, woody stem ends of the asparagus and cut into 1/2-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems.
2
Cook the ravioli
Add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the ravioli cooking water, drain thoroughly.
3
Make the lemon breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined and the breadcrumbs are lightly browned and toasted. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the pancetta
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a separate paper towel-lined plate.
5
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved peas and asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened.
6
Finish the ravioli & serve your dish
To the pan of cooked vegetables, add the cooked pancetta, butter, cream, mascarpone, half the parmesan, the juice of 2 lemon wedges, and half the reserved ravioli cooking water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, until thoroughly combined. Add the cooked ravioli. Cook, stirring constantly, 2 to 3 minutes, or until combined and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Serve the finished ravioli garnished with the remaining parmesan, lemon breadcrumbs, and mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side, if you'd like. Enjoy!
Tips from Home Chefs