1 RAVIOLO PER PERSON
COOK THE PASTA
Bring a medium saucepan of water to the boil
** If making the bacon butter sauce below, start this whilst waiting for water to boil.
Once boiled, lower heat to a simmer.
Add the ravioli by gently sliding them into the water using a large spoon.
Cook for approximately 2-3 minutes.
ADD THE SAUCE
When cooked, transfer ravioli and about ¼ cup of starchy pasta water into the pan with the sauce.
Add lemon juice.
Gently swirl the pan until the butter and water have emulsified—about thirty more seconds.
Serve with parsley and Parmesan cheese.
BACON BUTTER SAUCE (remove bacon and use vegetable stock for vegetarian version):
rasher of bacon or pancetta, roughly chopped
½ shallot, finely chopped
½ glass white wine or chicken broth
2 tablespoons butter
1 teaspoon lemon juice
1 tablespoon flat leaf parsley, finely chopped
2 tablespoons Parmesan cheese
Start the sauce while you are waiting for the pasta water to come to a boil.
Place the bacon/pancetta in a pan over low heat, just long enough to allow the fat to render and the bacon/pancetta to crisp up a little.
When the bacon/pancetta is cooked and there are browned sections sticking to the pan, remove it with a slotted spoon, add shallots and toss them through the remaining juices.
When the mixture starts to smell fragrant, add the white wine or broth to deglaze the pan, scraping up any remaining crispy bacon/pancetta with a spatula.
Once the wine has reduced to a syrup consistency, take the pan off the heat and toss pancetta back in.
At this point, the pasta water is usually at a boil (see above).
This is the vegetarian version without the bacon.