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

  1. On a flat surface, create a mound of flour.
  2. Create a well in the center and add eggs, olive oil and salt.
  3. Pull flour into the center of the well, mixing to create a shaggy dough.
  4. Knead the dough until smooth and elastic, about 10 minutes.
  5. Cover and rest for 1 hour.

Filling

  1. In a large bowl, combine ricotta cheese, 1 egg, salt and pepper. Mix well and set aside.
  2. Divide the pasta dough into 4 pieces and flatten each piece into a narrow rectangle.
  3. Roll each rectangle to a paper-thin thickness -- when held up to the light, a shadow should be visible on the other side.
  4. Cut each rectangle in half and set aside.
  5. In a small bowl, beat the remaining whole egg with a few drops of water to make an egg wash.
  6. On a flat surface dusted with cornmeal, place one rectangle of pasta dough.
  7. Add 2 ¼ cup portions of filling on either side of the dough, to make 2 ravioli.
  8. Using the back of a spoon, create a well in each mound.
  9. Carefully drop one egg yolk into each well.
  10. Brush egg wash around each mound and place the other half of the dough rectangle on top of existing strip.
  11. Press dough around each mound to seal and push out any air pockets.
  12. Cut out each ravioli with a 3-inch cookie cutter.
  13. Bring a large pot of water to a boil.

Sauce

  1. In a large shallow saucepan, add pancetta and cook until crispy. Remove with a slotted spoon.
  2. Add flour and stir until the paste bubbles, about 2 minutes.
  3. Add cream, continuing to stir until thickened.
  4. Turn heat to low and boil the ravioli.
  5. Boil ravioli in batches for about 2 minutes.
  6. Transfer to the saucepan to finish cooking in the sauce.
  7. Sprinkle with reserved pancetta, chopped parsley, salt and pepper to taste.