- 2 tablespoons Extra Virgin Olive Oil
- 2 ounces Pancetta or good American Bacon (finely diced)
- 1/2 Red Onion (finely diced)
- 4 tablespoons Tomato Paste
- 1 teaspoon Hot Red Pepper Flakes
- 1 Jalapeno (finely chopped)
- 1 package Wonton Wrappers or 1/2 recipe Basic Pasta Dough
- 1/4 cup Butter (cubed)
- 1/4 cup Finely Grated Pecorino Romano (to garnish)
- 3 tablespoons Italian Parsley (finely chopped; to garnish)
- Combine the oil, pancetta, and onion in a large sauté pan and cook over medium-high heat, stirring frequently, until the pancetta is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste, jalapeno and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
- If using pasta dough, divide the dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine. Lay 1 sheet of pasta on a work surface and use a pastry cutter to make 3- by 3-inch squares.
- Place 1 rounded teaspoon of the filling on one side of each square and fold the dough in half to form a triangle Press firmly around the edges to seal, brush with a little water if necessary. Touch the corners of the triangles together to make pope's hats. Continue with the remaining wrappers and filling. These can be set aside on a baking tray, the layers separated by dish towels, and refrigerated, for up to 6 hours.
- Bring a large pot of water to a rolling boil, and season to taste like the sea. Drop the ravioli into the water and cook until it floats, about 2 to 3 minutes.
- In a saute pan over medium heat, melt the butter, and toss the ravioli in the butter and garnish with parsley and pecorino cheese. Loosen the sauce with pasta water, and serve.