Carbonara Raviolo Recipe
pancetta, Tuscan pecorino, cured egg
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Ingredients
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Dough
Filling
Sauce
Method
Dough 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 and olive oil. Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges. Once the mixture starts to come together, knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Chop the pancetta into small pieces and cook in a skillet over medium heat until crispy, about 5-7 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked pancetta, grated Pecorino Romano cheese, egg yolks, and black pepper. Mix until well combined and set aside.
Assembly
- 3
Assemble the Raviolo
Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Place a heaping tablespoon of the filling on one sheet of pasta, ensuring to leave enough space for cutting. Moisten the edges with water, then cover with another sheet of dough, pressing down around the filling to seal. Cut out the raviolo using a pasta cutter or knife. Repeat the process until all filling and dough are used.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 4-5 minutes, or until they float to the surface. Meanwhile, in a large skillet, melt the butter over medium heat. Once the ravioli are cooked, transfer them directly to the skillet using a slotted spoon. Toss gently to coat in the butter. Add fresh parsley and more black pepper to taste, then serve immediately.
