Raviolo Carbonara Recipe
* guanciale, farm egg, brown butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and eggs. Mix until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Cook the Guanciale
Dice the guanciale into small pieces and sauté in a pan over medium heat until crispy, about 5-7 minutes. Remove from heat and let cool.
- 4
Prepare the Filling
In a bowl, mix the cooked guanciale, 2 farm eggs, and grated Parmesan cheese. Set aside.
Pasta Assembly
- 5
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 6
Fill the Ravioli
On one sheet of pasta, spoon small portions of the filling about 2 inches apart. Brush the edges with water, then place another sheet of pasta on top. Press down around the filling to seal, ensuring there are no air pockets.
- 7
Cut and Shape Ravioli
Use a ravioli cutter or knife to cut out the ravioli. Place on a floured surface and cover with a clean towel.
Cooking the Ravioli
- 8
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
Brown Butter Sauce
- 9
Prepare Brown Butter
In a skillet, melt the unsalted butter over medium heat. Continue to cook until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
- 10
Combine and Serve
Add the cooked ravioli to the brown butter sauce, sprinkle with freshly ground black pepper and salt to taste. Toss gently to coat. Serve immediately.