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Cook the ravioli as directed on packet, drain.
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Place the pancetta into a cold non stick fry pan and cook over medium heat till golden and crispy, remove from the pan and drain on absorbent paper.
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Using the same pan heat the oil and butter, add the leek and garlic, sauté gently to soften but not colour the leeks.
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Add the cream, salt and pepper to taste and lemon juice; simmer to thicken the cream a little.
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Remove from the heat, add the broad beans and gently toss through the leek and cream.
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Serve beside the prepared ravioli and garnish with dill, shaved parmesan and crumbed crispy pancetta.
