Cheese Or Short Rib Ravioli Recipe
With amatriciana sauce, made with Italian pancetta, white wine, and fresh plum tomato.
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Ingredients
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Ravioli
Amatriciana Sauce
Method
Ravioli Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, whisk the eggs and gradually incorporate the flour until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Make the Filling
In a separate bowl, mix together the ricotta cheese, grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
- 4
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. Aim for about 1/16 inch thickness.
- 5
Shape the Ravioli
Place a teaspoon of filling about 2 inches apart on one sheet of dough. Moisten the edges with water, then fold the dough over to cover the filling. Press to seal, ensuring no air is trapped inside. Cut into individual ravioli shapes.
Amatriciana Sauce Preparation
- 6
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- 7
- 8
Add Tomatoes and Wine
Stir in the diced plum tomatoes and white wine. Season with red pepper flakes, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
- 9
Finish the Sauce
Once the sauce has thickened slightly, stir in the chopped fresh basil. Adjust seasoning to taste.
Final Assembly
- 10
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes or until they float to the surface and are tender.
- 11
Serve
Drain the ravioli and plate them. Spoon the Amatriciana sauce over the top and garnish with extra Parmesan cheese and fresh basil if desired.