Ravioli with Lemon, Peas and Pancetta

4- ounce package diced pancetta

1 10-ounce packages spinach-ricotta ravioli

4 tablespoons unsalted butter

2 teaspoons finely grated lemon zest, plus juice of half a lemon

1 heavy cup frozen baby peas, thawed

1/4 cup grated Pecorino-Romano cheese, plus more for topping

Freshly ground pepper

Dash red pepper flakes

1/3 cup white wine

1 tablespoon butter

Chopped fresh basil, for topping

Directions:

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until VERY browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/3 cup pasta water if you do not want to use the white wine, then drain gently.

Combine the 4 tablespoons butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli, and 1/3 cup of white wine or the reserved pasta water; toss to coat. Stir in the pecorino and toss. Add the last tablespoon of butter, the red pepper flakes, and pepper. Toss just to mix and serve divide the ravioli, peas, and any sauce among 2 -3 shallow bowls. Sprinkle with more pecorino. Scatter the pancetta over the ravioli, top with a little chopped fresh basil and serve.