A main course: homemade ravioli filled with crisp pancetta, ricotta and Parmesan, with a simple garlic butter sauce. The filling tastes of carbonara, but wrapped in a soft pasta pillow. You make the dough with just flour, eggs, salt and olive oil. A tip: let the dough rest for half an hour, then it is supple enough to roll out very thinly.
Carbonara ravioli with garlic butter sauce
Carbonara ravioli with garlic butter sauce
Method
01
Make the dough
Knead the flour with the eggs, the olive oil and the salt for 10 minutes into a smooth, firm ball. Wrap it and leave it to rest for 30 minutes.
02
Make the filling
Fry the pancetta until crisp and leave it to cool. Mix with the ricotta, the egg, the Parmesan, pepper and the chopped fresh parsley.
03
Make the ravioli
Roll the dough out thinly with the pasta machine, lay it in the ravioli tray, spoon the filling into the hollows and seal with a second sheet, the edges dampened with water.
04
Cut out
Cut the ravioli apart along the edges of the mould, dust them with flour and leave them to rest on a cloth.
05
Cook the ravioli
Boil the ravioli for 4 minutes in salted water until al dente. Keep a cup of the cooking water.
06
Make the sauce
Melt the butter, fry the garlic briefly, add the dried parsley and pepper and mix in some pasta water.
07
Serve
Gently toss the ravioli through the sauce and serve with extra Parmesan and a fresh salad.
Tips & notes
You need a pasta machine and a ravioli tray or mould. If you do not want to make the dough yourself, you can use fresh lasagne sheets.
Chef's tip
Roll the dough as thin as you can, almost translucent, otherwise the edge of the ravioli becomes thick and chewy. Let the filled ravioli rest on a floured cloth before cooking so they do not stick.
Variations
- With bacon: use diced bacon instead of pancetta.
- With extra pepper: carbonara is all about black pepper, so feel free to grind plenty over it.
Contains:
Gluten
Eggs
Milk
