Craft

Pesto Pancetta & Five Cheese Ravioli

with Corn, Zucchini & Lemon Ricotta

35 MIN

+$6.99/serving 4 Servings

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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

1070 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
1½ lbs Five Cheese Ravioli
⅔ cup Basil Pesto
2 Zucchini
2 ears Corn
¼ tsp Crushed Red Pepper Flakes
2 cloves Garlic
½ cup Grated Parmesan Cheese
1 cup Part-Skim Ricotta Cheese
1 Lemon
¼ cup Cream

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. 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 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a separate 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.

3 Cook the ravioli

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water, drain thoroughly and return to the pot.

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. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the ravioli & serve your dish

To the pot of cooked ravioli, add the cooked pancetta, pesto, cream (shaking the packet before opening), cooked vegetables, lemon juice, and half the reserved ravioli cooking water. Cook on medium-high, 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. Enjoy!