PREPARE ravioli according to instructions. Reserve 1 cup of pasta water, then drain and set aside.
WHISK together eggs, yolks, Pecorino Romano and parmesan in a mixing bowl. Season with salt and pepper.
HEAT olive oil in a large skillet over medium heat and cook pancetta.
ADD cooked pasta to skillet over low heat. Stir in cheese mixture and peas. Add some reserved pasta water for creaminess.
SPRINKLE with parmesan and fresh black pepper.
