Pancetta-Filled Ravioli

Amatriciana Ravioli

  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta or good American bacon (finely diced)
  • 1/2 red onion (finely diced)
  • 1/4 cup tomato paste
  • 1 teaspoon 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 freshly grated Pecorino Romano (to garnish)
  • 3 tablespoons Italian parsley (finely chopped, to garnish)
step-by-step directions
step-by-step directions
  • 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.
  • Tips: 
    1. If you don’t have pancetta or guanciale, then you can use bacon instead.
    2. Make extra ravioli and freeze them for another night.

Watch how its made

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Amatriciana Ravioli

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