Pesto Ravioli with Pancetta and Peas
Pesto ravioli with pancetta and peas. Pantry staples meet indulgence, with your favorite ravioli leading the charge. Ready in just 20 minutes
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Cooking tools:
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Colander
- Measuring cup
- Spoon
- Plate
Ingredients
- 1.1 pounds fresh ravioli with your favorite filling
- 7 ounces pancetta
- 2 garlic cloves (minced)
- 7 ounces frozen peas
- 6 tbsp green pesto (more to taste)
- ½ cup grated Parmesan
- freshly ground black pepper
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