Recipe: Carbonara Ravioli

CARBONARA RAVIOLI

This is very clever... although we can't take much credit for it. An old Italian favourite with a slight twist based on all your suggestions. Homemade pasta crafted into large raviolo (singular for ravioli) and filled with a Parmesan pork ring, smoky pancetta and a whole egg yolk. It's self-saucing from the inside!

Ingredients

Pasta

  • 300 g pasta flour
  • 100 g fine semolina
  • 3 large eggs
  • 2 extra egg yolks
  • 1 pinch of salt

Filling

  • 100 g smoky pancetta
  • 200 g minced pork
  • 2 cloves of garlic
  • 60 g Parmesan
  • 1 handful of fresh parsley
  • 1 tsp cracked black pepper
  • 5 egg yolks
  • 4 tbsp cream cheese

To Serve

  • 1 handful of watercress
  • 1 drizzle of olive oil
Make the pasta dough

Step 1

Make The Pasta Dough

Mix the flour with the semolina and crack in the eggs and egg yolks, along with a good pinch of salt. Knead the dough (by hand or in a mixer with the dough hook) until it becomes smooth and springy then wrap up in clingfilm and rest the dough in the fridge for an hour.

Crispy pancetta

Step 2

Crispy Pancetta

Fry the pancetta in a little oil until it’s really crisp, drain on kitchen paper, cool slightly and blitz to a fine crumb.

Pork filling

Step 3

Pork Filling

Mix the pork mince, minced garlic, grated parmesan, chopped parsley and black pepper until well combined.

Roll and shape the pasta

Step 4

Roll And Shape The Pasta

Roll the pasta out into sheets, ending at about 1mm thick. Lay out a pasta sheet, cut into 8 large squares (12cm x 12cm) and make rings of pork mix on each square, leaving 2cm of pasta around the rings. Sprinkle a little pancetta crumb into each ring, dollop on some cream cheese and carefully place an egg yolk in the middle. Crack over some black pepper, sprinkle with a little more bacon.

Cover and seal

Step 5

Cover And Seal

Brush around the outside of the pork ring with the final egg yolk and lay a second square of pasta over the top of the first for each raviolo. Press down, squeezing out excess air, cut out with a large round cutter and pinch the pasta to seal in the filling (or use the prongs of a fork to squish them together) Repeat 3 more times.

Boil and serve

Step 6

Boil And Serve

Boil a large pan of salted water and cook the pasta for 4 ½ minutes (make sure the pork is cooked through). Plate one raviolo per person for a starter and 3 for a main course, with a little watercress, extra pancetta crumb, Parmesan and good olive oil to finish. Serves 4 as a starter

Hungry for more? Try one of these!