Cook your ravioli according to the instructions on the packet. Drain and reserve some of the pasta water. Set to the side.
In a skillet, heat butter and sauté broccoli (if already cooked, heat with minced garlic).
Add minced garlic and sauté until fragrant. Add heavy cream, cheese, and lemon juice.
Cook sauce on medium-low heat until it starts to thicken and thin out with some pasta water until desired consistency.
In a separate skillet, cook pancetta bits until golden and crispy.
Drain pancetta bits on a paper towel and set aside.
Add half of the crispy pancetta bits to the cheesy broccoli sauce, and add the cooked ravioli.
Cook over medium heat adjusting the taste with salt and pepper, and adjusting the texture with more reserved pasta water if needed.
Garnish ravioli with chopped parsley, shredded cheese, and the remaining pancetta bits. Serve hot.
