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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

Filling

To serve

STEP-BY-STEP-GUIDE

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

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

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

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

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

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