Instructions: 

1. Bring a pot of salted water to a boil and cook ravioli 6-8 minutes.
2. Heat a sauté pan over medium, add pancetta, and cook about 8 minutes or until crispy and fat is rendered. Remove pancetta from sauté pan and drain on a paper towel.
3. Discard rendered fat and return pan to medium-high heat. Add butter and shallot and cook about 2 minutes. Add morels and cook another 3-5 minutes, seasoning to taste with salt and pepper.
4. Top ravioli with pancetta and morels, garnish with parmesan.