FOOD
Jumbo Carbonara Ravioli
With cheesy, egg-filled jumbo ravioli covered in a creamy pancetta sauce, yolk porn isn't just for breakfast.
FOOD
Jumbo Carbonara Ravioli
With cheesy, egg-filled jumbo ravioli covered in a creamy pancetta sauce, yolk porn isn't just for breakfast.
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Cornmeal for dusting
Filling
- 2 cups ricotta cheese
- 2 eggs, divided
- 8 egg yolks
- 1 teaspoon salt
- Pinch freshly ground black pepper
Sauce
- ½ cup diced pancetta
- 2 tablespoons flour
- 1 cup heavy cream
- Salt and pepper to taste
- Parsley for garnish
Steps
Pasta Dough
- On a flat surface, create a mound of flour.
- Create a well in the center and add eggs, olive oil and salt.
- Pull flour into the center of the well, mixing to create a shaggy dough.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover and rest for 1 hour.
Filling
- In a large bowl, combine ricotta cheese, 1 egg, salt and pepper. Mix well and set aside.
- Divide the pasta dough into 4 pieces and flatten each piece into a narrow rectangle.
- Roll each rectangle to a paper-thin thickness -- when held up to the light, a shadow should be visible on the other side.
- Cut each rectangle in half and set aside.
- In a small bowl, beat the remaining whole egg with a few drops of water to make an egg wash.
- On a flat surface dusted with cornmeal, place one rectangle of pasta dough.
- Add 2 ¼ cup portions of filling on either side of the dough, to make 2 ravioli.
- Using the back of a spoon, create a well in each mound.
- Carefully drop one egg yolk into each well.
- Brush egg wash around each mound and place the other half of the dough rectangle on top of existing strip.
- Press dough around each mound to seal and push out any air pockets.
- Cut out each ravioli with a 3-inch cookie cutter.
- Bring a large pot of water to a boil.
Sauce
- In a large shallow saucepan, add pancetta and cook until crispy. Remove with a slotted spoon.
- Add flour and stir until the paste bubbles, about 2 minutes.
- Add cream, continuing to stir until thickened.
- Turn heat to low and boil the ravioli.
- Boil ravioli in batches for about 2 minutes.
- Transfer to the saucepan to finish cooking in the sauce.
- Sprinkle with reserved pancetta, chopped parsley, salt and pepper to taste.