Mother's Day

Five Cheese Ravioli & Crispy Pancetta

with Spring Vegetables & Lemon Cream Sauce

50 MIN

+$6.99/serving 4 Servings

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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.
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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
1½ lbs Five Cheese Ravioli
¾ lb Asparagus
¼ cup Grated Parmesan Cheese
2 cloves Garlic
1 Shallot
1 oz Salted Butter
1 bunch Mint
½ cup Cream
¼ cup Mascarpone Cheese
½ cup Panko Breadcrumbs
¼ tsp Crushed Red Pepper Flakes
½ lb Snow Peas
1 Lemon

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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.

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 1/2 cup of the ravioli cooking water, drain thoroughly and return to the pot.

3 Make the 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. 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.

5 Cook the vegetables & make the sauce

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.

6 Finish the ravioli & serve your dish

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!