Bacon and Egg Ravioli
What more could you ask for?!
- step-by-step directions
- 1 pound whole milk ricotta
- 1 cup freshly grated parmesan
- 1 teaspoon freshly grated nutmeg
- semolina (for dusting)
- 1 and 1/2 cups "00" or all-purpose flour
- 1/2 teaspoon Kosher salt
- 9 large egg yolks
- 1 tablespoon olive oil (plus more to drizzle)
- 4 egg yolks
- 2 tablespoons olive oil
- 1/2 cup pancetta
- 1/4 cup pasta water (reserved)
- freshly grated parmesan (to serve)
- Kosher salt and freshly ground black pepper (to taste)
- For the Filling: Make the filling up to a day ahead of time.
- Add the ricotta, parmesan, and nutmeg to a medium bowl, and stir to combine. Add filling to a piping bag and refrigerate until ready to use.
- For the Pasta Dough: Dust a baking sheet with semolina and set aside.
- Add the "00" flour to a cutting board or countertop, and sprinkle salt all over the flour. Form a well in the center of the flour. Pour the egg yolks and olive oil into the well, and break yolks. Using a bench scraper or with fingers, add the flour from the perimeter over the yolks. Mix using this method until the flour and yolks come together, kneading until just combined. Use hands to shape dough into a rectangle about 1/2-inch thick, the mixture should be dense, flaky and crumbly. Cover the dough with a damp towel and let it rest for a minimum of 1 hour or overnight.
- For the Ravioli: Cut the pasta dough into two pieces. Take one piece of dough, keeping the other covered, and flatten it with hands. If the dough feels dry, dampen the surface with a few drops of water using fingers or a pastry brush. Using a pasta roller or attachment for stand mixer, pass the dough through the widest setting five or six times or until the dough becomes pliable. Repeat the process with the other piece of dough. Continue passing the dough through the pasta machine, reducing the setting with each pass until the dough has reached desired thickness.
- Lay out the pasta sheets and cut 5-inch rounds. Keep the rounds covered while working with 2-3 at a time. Remove prepared ricotta filling from the refrigerator and pipe filling on one round 3-4 inches in diameter and make an indent in the center to form a nest. Gently place 1 egg in the center of the cheese, then spray the edges around the filling with water. Place another round of pasta dough on top of filling and pinch around to seal, pushing out any excess air. Using a 3 1/2-inch cutter, cut ravioli again, creating a perfect round. Repeat with the remaining pasta rounds and filling, placing the finished ravioli on the prepared baking sheet .
- Bring a large pot of salted water to a gentle boil, and add the ravioli. Cook until the ravioli are translucent and soft and float to the top, about 3 minutes.
- Meanwhile, heat a large saute pan over medium-high heat, and add olive oil. Add the pancetta and cook until you render out the fat and the pancetta is crispy, about 6 minutes. Lower to medium heat and add pasta water and lots of black pepper. Remove pan from heat and stir in the Parmesan, then gently add the ravioli along with a drizzle of olive oil.
- Serve ravioli with some pan sauce and Parmesan on top.
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