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Ravioli with Lemon, Peas and Pancetta
Ingredients
  • Kosher salt
  • 2 ounces thinly sliced pancetta (8 to 10 slices)
  • 2 10-ounce packages spinach-ricotta ravioli
  • 6 tablespoons unsalted butter
  • 2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
  • 1 cup frozen peas, thawed
  • ΒΌ cup grated pecorino-romano cheese, plus more for topping
  • Freshly ground pepper
  • Chopped fresh basil, for topping
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