Five Cheese Ravioli & Crispy Pancetta with Spring Vegetables & Lemon Cream Sauce
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 snap 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.)
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fresh
ingredients
Five Cheese Ravioli & Crispy Pancetta with Spring Vegetables & Lemon Cream Sauce
Title
  • 6 oz Diced Pancetta
  • 1½ lbs Five Cheese Ravioli
  • ¾ lb Asparagus
  • ½ lb Sugar Snap Peas
  • 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
  • 1 Lemon
time-saving
tips & techniques
Prepare the ingredients
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 of zest. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Halve, peel, and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. 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.

Cook the ravioli
2 Cook the ravioli
Add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 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.
Make the breadcrumbs
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.

Cook the pancetta
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.

Cook the vegetables & make the sauce
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 (shaking the packet before opening), mascarpone, lemon juice (carefully, as the liquid may splatter), half the parmesan, 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.

Finish the ravioli & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients
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 of zest. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Halve, peel, and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. 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, 3 to 5 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.
Cook the ravioli
Make the breadcrumbs
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. Leaving any browned bits (or fond) in the pan, transfer to a separate paper towel-lined plate.

Cook the pancetta
Cook the vegetables & make the sauce
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 (shaking the packet before opening), mascarpone, lemon juice (carefully, as the liquid may splatter), half the parmesan, 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!

Finish the ravioli & serve your dish
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