Instructions

1. Bring a pot of water to a boil, season with salt and add ravioli. Cook for 3 minutes and when the ravioli begins to float, remove and set aside, reserving pasta water.
2. Add diced pancetta to a cold pan and cook over medium-low heat until the pancetta is golden brown and fat has rendered. Remove pancetta with a slotted spoon and let drain on a paper towel-lined plate. Add Brussels sprouts to the pan and season with a large pinch of salt. Sauté over medium heat until Brussels sprouts have browned and are fork tender. Remove sprouts from the pan and set aside.
3. Melt butter in the same pan over medium heat and once it begins to foam slightly, add shallot and smashed garlic and cook for about 3 minutes. Add pecans and black pepper and stir to combine. Reduce heat to low and add ravioli directly to the pan with a few spoonfuls of pasta water and half of the lemon zest.
4. Plate ravioli topped with Brussels sprouts, crispy pancetta, shaved Parmesan and the remaining lemon zest.