Pesto Ravioli with Pancetta and Peas

mince the garlic

grate the Parmesan

heat your skillet over high, add pancetta, cook until crispy

remove excess grease

reduce heat to medium low, add garlic

stir in peas, cook for 3 minutes

meanwhile, boil ravioli in salted water for 2 minutes

when ready,  scoop up cooking water, add 1/4 cup  to the skillet

drain the ravioli

turn off the heat, stir in pesto

add Parmesan

add a splash of cooking water

toss with ravioli, top with black pepper