Instructions: 

1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
2. In a sauté pan, warm olive oil and add pancetta. Cook until browned through.
3. Add mushrooms and cook until golden brown.
4. Add peas, sauce and bring to a simmer.
5. Toss in ravioli and parsley.
6. Portion on plates and top with grated Parmesan.