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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel and thinly slice the shallot. Halve the snow peas (removing the tough strings if desired). Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise 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.

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.

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. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a separate paper towel-lined plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot. Cook, stirring frequently, 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. Add the cooked pancetta, butter, cream, mascarpone, half the parmesan, lemon juice (carefully, as the liquid may splatter), and half the reserved ravioli cooking water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, until thoroughly combined. Turn off the heat.

To the pot of cooked ravioli, carefully add the cooked vegetables and sauce. Cook on medium-high, stirring constantly,1 to 2 minutes, or until 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). Enjoy!