BAKED RAVIOLIS WITH PEAS AND PANCETTA
Prepared in 20 minutes or less.

For the Pasta:
2 cups fresh ricotta
¼ tsp kosher salt
1 lbs fresh pasta sheets cut in halve widthwise or store-bought ricotta raviolis

For the Sauce:
2 tbs extra-virgin olive oil
½ lbs pancetta, diced
3 cloves garlic, thinly sliced
2 cups defrosted frozen peas
¼ tsp hot red pepper flakes
½ cup fresh mint leaves, torn
1 cup Pecorino, finely grated

Preheat oven to 450°F.

Lightly oil large baking pan.  Set aside.  Mix ricotta with kosher salt in a bowl.  Set aside.

Cook the fresh pasta in lightly salted boiling water for 1 minute. Transfer to a colander. Drain and rinse under cold water.  Pat dry each piece of pasta with a paper towel.

Take one piece of pasta, spread a little ricotta cheese mixture on one side then fold twice diagonally.  It will resemble a loose triangle.  Place stuffed pasta onto baking pan.  Repeat with remaining pasta and ricotta mixture, layering in the pan as you go.

Bake stuffed pasta until all the triangles have started to lightly brown, approximately 12 minutes.  As the stuffed pasta bakes, add olive oil to skillet and heat over medium-high heat.

Add diced pancetta and cook for 8 minutes, stirring occasionally, or until pancetta crisps. 
Add the garlic, stir, then add the defrosted peas.  Once the peas are warmed through and the garlic has softened add the red hot pepper flakes and fresh mint.  Stir and remove pan from heat.

Remove baked pasta from oven, place in a big bowl or deep dish and top it off with pancetta and pea sauce.  Garnish with a sprinkling of Pecorino and fresh mint leaves.