1. Cook the ravioli as directed on packet, drain.
  2. 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.
  3. Using the same pan heat the oil and butter, add the leek and garlic, sauté gently to soften but not colour the leeks.
  4. Add the cream, salt and pepper to taste and lemon juice; simmer to thicken the cream a little.
  5. Remove from the heat, add the broad beans and gently toss through the leek and cream.
  6. Serve beside the prepared ravioli and garnish with dill, shaved parmesan and crumbed crispy pancetta.

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