Pesto Pancetta & Five Cheese Ravioli with Corn, Zucchini & Lemon Ricotta
Craft

Pesto Pancetta & Five Cheese Ravioli

with Corn, Zucchini & Lemon Ricotta

35 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

WHY WE LOVE THIS DISH
Cheesy ravioli, rich pancetta, and tender vegetables come together in a fragrant sauce highlighting herbaceous basil pesto and tangy lemon juice. A spoonful of creamy ricotta—mixed with a bit of parmesan and lemon zest for more bright, rich flavor—is perfect for stirring into every bite.
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  • Nutrition
    PER SERVING
  • Calories
    1150 Cals (est.)
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fresh
ingredients
Pesto Pancetta & Five Cheese Ravioli with Corn, Zucchini & Lemon Ricotta
Title
  • 3 oz Diced Pancetta
  • ¾ lb Five Cheese Ravioli
  • ⅓ cup Basil Pesto
  • 2 ears Of Corn
  • 1 Zucchini
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Lemon
  • ¼ cup Cream
time-saving
tips & techniques
Prepare the ingredients
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. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the lemon zest, ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

Cook the pancetta
2 Cook the pancetta

In a large pan (nonstick, if you have one), 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. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the ravioli
3 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water, drain thoroughly.
Cook the vegetables
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Finish the ravioli & serve your dish
5 Finish the ravioli & serve your dish

To the pan, add the cooked pancetta, cooked ravioli, pesto, cream (shaking the packet before opening), the juice of 2 lemon wedges, and half the reserved ravioli cooking water. Cook, stirring constantly, 1 to 2 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. Taste, then season with salt and pepper if desired. Serve the finished ravioli topped with the lemon ricotta. Garnish with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
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. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the lemon zest, ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

2 Cook the pancetta

In a large pan (nonstick, if you have one), 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. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the pancetta
Cook the ravioli
3 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water, drain thoroughly.
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Cook the vegetables
Finish the ravioli & serve your dish
5 Finish the ravioli & serve your dish

To the pan, add the cooked pancetta, cooked ravioli, pesto, cream (shaking the packet before opening), the juice of 2 lemon wedges, and half the reserved ravioli cooking water. Cook, stirring constantly, 1 to 2 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. Taste, then season with salt and pepper if desired. Serve the finished ravioli topped with the lemon ricotta. Garnish with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy! 

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