Cheese Ravioli Amatriciana Recipe

Mix Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Mix Filling Ingredients

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped basil, salt, and pepper. Mix until well combined and set aside.

Roll Out Dough

After resting, divide the dough into quarters. Roll out one piece at a time on a floured surface until thin (about 1/16 inch).

Fill Ravioli

Place a teaspoon of filling spaced evenly on one half of the rolled dough. Moisten the edges with water, fold the dough over the filling, and press to seal. Cut into individual ravioli and set aside.

Cook Pancetta

In a large skillet, heat olive oil over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes.

Add Garlic and Tomatoes

Add minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes, red pepper flakes, salt, and black pepper. Simmer for about 15 minutes until the sauce thickens.

Boil Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface. Drain gently.

Combine and Serve

Add the cooked ravioli to the skillet with the Amatriciana sauce. Toss to coat the ravioli in the sauce. Serve hot, topped with additional grated Parmesan cheese.