Name: Carbonara Ravioli
Total time: 75 min
Yield: 4
Cuisine: Italian, Italian-Inspired
Ingredients: 175g ’00’ Flour; 85g Good Quality Organic Whole Eggs; 1 Tsp Whole Black Pepper; 200g Ricotta; 40g Pecorino; 8 Egg Yolks; 150g Diced Guanciale/Pancetta; 150g Butter; 1 Lemon; Pecorino, To Serve; Semolina

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Carbonara
Ravioli

Carbonara Ravioli

Everything you love about a carbonara, wrapped up in a gorgeous little pasta package. This carbonara ravioli is a flex, in the most delicious way possible.

Italian Pasta

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Serves

For The Whole Egg Pasta

175 g

Flour

85 g

Eggs

For The Stuffing:

1 tsp

Black Pepper

200 g

Ricotta

40 g

Pecorino

Egg

To Finish:

150 g

Pancetta

150 g

Butter

Lemon

To serve

Pecorino

Semolina

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To make the pasta dough, pour the flour out onto a clean work surface and create a well in the centre. Add the eggs and, using a fork, beat the eggs together. Slowly incorporate the flour into the centre of the well until you have a thick paste. Bring the walls of flour into the paste and knead until you have a smooth, springy dough. Wrap in cling film, or cover with an upturned bowl and rest for 30 mins.

Set a small pan over a medium heat. Chuck in the peppercorns and toast for 2-3 mins, or until fragrant. Transfer to a pestle and mortar or spice grinder and coarsely crush. Tip the ricotta into a bowl and grate in the pecorino. Beat together, season with salt, lots of the pepper and add to a piping bag. If you don’t have a piping bag, chuck it into a sandwich bag and snip off the corner. Pop the bag into the fridge.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 10x10 cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the ravs take a square of pasta and pipe a thick ring of ricotta just bigger than the egg yolk into the centre. Plop an egg yolk into the middle and pipe some extra ricotta around the edge so the cheese comes all the way up the sides. Season the yolk, lightly brush the border of the pasta with water and carefully lower another square over the top, covering the yolk and cheese.

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now, a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients, make a couple of extra if you can just in case any pop!

Bring a pan of water to a rolling boil and season with salt. Add the guanciale/pancetta to a pan and set over a medium heat. Cook slowly until the fat has completely rendered and the guanciale/pancetta is crisp. Drop four ravs into the water, cooking for 2-2.5 mins, you don’t want the yolk to overcook. Scoop the crispy guanciale/pancetta out of the pan and leave the fat. Lower the heat and drop in the butter. Add plenty of pepper and, once melted, add in a little cooking water and swirl around vigorously to emulsify. Cook gently until the butter is glossy and coating the pasta beautifully.

Divide between warm plates, top with crispy guanciale/pancetta, a mountain of pecorino and extra black pepper. Get stuck in.