Step 1

Place ricotta and chopped basil in a bowl. Season with salt and pepper. Stir to combine.

Step 2

Place lasagne sheets on a flat surface. Cut each sheet crossways into 3 pieces. Place 2 pieces of pancetta at the end of 1 piece of lasagne, leaving a 1cm border around edge. Top with 2 tablespoons ricotta mixture. Lightly brush edges with eggwhite. Fold over sheet to enclose filling. Press edges firmly to seal. Place on a baking tray lined with baking paper. Repeat with remaining lasagne, pancetta and ricotta mixture. Set aside for 10 minutes.

Step 3

Bring a large frying pan of salted water to a simmer over medium heat. Reduce heat to medium-low. Using a slotted spoon, gently lower 4 ravioli into water. Cook, swirling pan, for 4 to 5 minutes or until tender. Carefully transfer to plates. Repeat with remaining ravioli.

Step 4

Combine cream and pesto in a saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until mixture starts to boil. Spoon over the ravioli. Top with basil leaves. Season with pepper. Serve.