Every culture has some form of bacon, and some of Mario's favorites are cured, unsmoked pancetta and guanciale. Try them in this open-faced ravioli dish!
Deconstructed Ravioli with Pancetta and Corn
- 1/2 pound Fresh Pasta Sheets
- 1/4 pound Pancetta or Guanciale (cut into 1/2-inch dice)
- Salt and Freshly Ground Pepper
- 1/2 cup Butter
- 2 Shallots (minced)
- 1 Jalapeno (minced)
- 3 ears Corn (cut off the cob)
- 4 Scallions (thinly sliced)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Pecorino Romano (plus extra for garnish)
- Bring a large salted pot of water to a boil.
- Roll out the pasta sheets and cut into 3-inch by 3-inch squares. Carefully drop into the water and cook until tender, removing to stop the cooking process.
- Mince the shallot, jalapeno, corn and scallions.
- While water comes to a boil, bring a large skillet to medium-high heat. Add the pancetta, and cook until crisped and the fat has rendered. To this pan add the shallots, jalapenos, corn, scallions and vinegar and season with salt and pepper. Cook until just tender, about 4 minutes.
- In a separate pan melt the butter. Once the pasta has cooked transfer it to the butter with some of the seasoned pasta water. Add Pecorino and toss to coat the pasta.
- To plate, add a square of pasta to each plate. Next put in some of the pancetta and corn mixture. Top with another square of pasta and a fresh grating of Pecorino.