Bring a large pot of salted water to a boil and cook ravioli according to package directions. Reserve  about a ¼ cup of starchy pasta water before you drain. Set aside.

In a large skillet over medium low heat, cook the pancetta until the fat is rendered and the pancetta is crispy. Use a slotted spoon or spatula and transfer pancetta to a paper towel lined plate to drain.

Wipe the skillet with a paper towel to absorb the majority of the grease. Add in olive oil and turn up the heat a little bit. When the oil is shimmering, add in brussels sprouts and a pinch of salt and cook until the edges are a bit crispy.

Add in sliced shallot and cook another 2-3 minutes. Transfer brussels sprouts and shallots to a plate.

In the same skillet (it's ok if some bits are stuck in the pan!) turn the heat down and melt butter.

Add the pine nuts (or pecans) to the melted butter and cook over medium heat for 2-3 minutes until butter begins to brown and nuts are toasty.

Turn the heat down to low and add thyme and lemon juice. Scraping up any bits from the bottom of the pan. Add ravioli, a splash of pasta water, parmesan and black pepper and toss until cheese is melted and ravioli is coated in sauce.

Remove ravioli from heat, top with crispy brussels sprouts, pancetta and a pinch of red pepper flakes. Serve with extra parmesan for sprinkling.