How to Make Spinach Ricotta Ravioli With Peas and Pancetta

by Lisa Miller

Summery and fresh, this pasta won't leave you feeling heavy!


  • 1 Fresh Spinach Ricotta ravioli
  • 1 Package or 1/3 lb cubed pancetta
  • 1 Cup Fresh or frozen sweet peas
  • 1 Tablespoon Chopped green onion
  • 1 Cup Water
  • 1 Tablespoon Grated Parmesan
  • Instructions

    Step 1

    Step 2

    In a small saucepan, boil peas and onions with 1 cup of water until tender. Let cool slightly and process in a blender or a food processor with the Parmesan cheese until smooth. Set aside.

    Step 3

    Step 4

    Step 5

    Sauté pancetta until lightly browned and set aside. Reserve some of the fat from the pancetta and lightly sauté the asparagus until they are tender crisp. Set aside.

    Step 6

    Step 7

    Step 8

    In a small pot, boil ravioli 3-4 minutes until al dente.

    Step 9

    Reheat pea mixture adding in some fresh peas. Add the pancetta to mixture.

    Step 10

    Once mixture is hot, spoon onto a plate. Layer ravioli on top. Drizzle on some more sauce and lay 2-3 asparagus spears on top. Garnish with extra Parmesan cheese.

    Step 11


    Step 12