Sheep's Milk Ricotta And Taleggio Ravioli With Wild Mushroom And Pancetta Sauce
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3
Eggs1 cup
Parmigiano (grated)1 cup
Pancetta (diced)3 cloves
Garlic (smashed)1.5 cup
Chicken Stock4 tbsps
Butter1 cup
Chives (chopped)1 tsp
Salt2 tbsps
Extra-Virgin Olive OilDirections:
1
Special equipment: pasta roller For the filling: Combine all the ingredients
2
Put it in a pastry bag and reserve until ready to use
3
To roll the pasta: Set the pasta roller on the widest setting
4
Start with half the pasta dough
5
Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller
6
Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky
7
Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times
8
Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting
9
Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good
10
To assemble the ravioli: Brush the lower half of the pasta (the part that is closest to you) lightly with water
11
This is the "glue" that will hold the ravioli together
12
Use the water sparingly, if you use too much it will slide and not stick
13
Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball
14
Fold the top half of the pasta over the pasta balls to meet the bottom edge
15
Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles
16
Using a fluted round cutter cut out each ravioli
17
Transfer to a sheet tray coated with semolina or polenta
18
Reserve until ready to use
19
To make the sauce: Coat a large saute pan with extra virgin olive oil
20
Add the pancetta and garlic and bring to medium high heat
21
When the garlic is light brown and aromatic remove it from the pan and discard it
22
When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted
23
Add the chicken stock, season with salt and cook until it has reduced by half
24
Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety
25
Taste for seasoning and add salt if needed
26
Bring a large pot of well salted water to a boil
27
Add the ravioli and cook for 3-4 minutes
28
Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce
29
Bring to a boil shaking the pan frequently
30
Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine
31
Plate the ravioli, sprinkle with a little more grated parm and the chopped chives
32
Mangia bene!! To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt
33
Add the eggs, 1 at a time, and continue to mix
34
Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball
35
Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes
36
Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax
37
*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center
38
Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork
39
Gradually draw in the flour from the inside wall of the well in a circular motion
40
Use 1 hand for mixing and the other to protect the outer wall
41
Continue to incorporate all the flour until it forms a ball
42
Continue as directed above
43
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out
44
Dust the counter and dough with a little flour
45
Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting
46
Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers
47
Reduce the setting and crank the dough through again, 2 or 3 times
48
Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it)
49
Dust the sheets of dough with flour as needed
50
Beat 1 egg with 1 tablespoon of water to make an egg wash
51
Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue
52
Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart
53
Fold the other 1/2 over the filling like a blanket
54
With an espresso cup or fingers, gently press out air pockets around each mound of filling
55
Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal
56
Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest
57
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot
58
Lift the ravioli from water with a large strainer or slotted spoon
59
Bath the ravioli in your favorite sauce to lightly coat and serve