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Recipe Card
Ricotta Ravioli:
ingredients
- 2 cups '00' (caputo) or all-purpose flour, plus more for kneading
- 4 large eggs
- 1 teaspoon kosher salt
- 1 cup whole milk ricotta
- 1/2 cup freshly grated parmigiano reggiano
Roasted Garlic Sauce:
ingredients
- 5 ounces diced pancetta
- 2 tablespoons butter
- 3 tablespoons Tuttorosso Tomato Paste with Roasted Garlic
- 1 cup heavy cream
- 1 cup peas (fresh or frozen)
- 1/2 cup freshly grated parmigiano reggiano
- Reserved pasta water, as needed
Prepare the Dough:
Method
Step 1
On a clean, flat surface, create a well with the flour.
Step 2
Add eggs and salt into the well, gently scrambling within. Gradually pull in flour until the eggs form a batter.
Step 3
Incorporate the remaining flour, kneading gradually until the dough is no longer sticky
Step 4
Knead for 5-7 minutes until the dough is smooth and elastic.
Step 5
Form the dough into a round ball, cover with plastic wrap, and let it rest for 30 minutes at room temperature.
Prepare the Filling:
Step 1
Mix ricotta and parmigiano reggiano until fully combined.
Step 2
Transfer the mixture to a piping bag or a ziplock bag with a small hole cut in one corner.
Roll and Fill the Ravioli:
Step 1
Divide the rested dough into quarters.
Step 2
Roll out each quarter until ⅛ inch thick (level 6 on a pasta machine), flouring both sides.
Step 3
Add dollops of ricotta mixture evenly across the center of the pasta sheet.
Step 4
Fold one side of the sheet over the ricotta, lengthwise.
Step 5
Press gently between each dollop to remove excess air.
Step 6
Cut out 2.5-inch x 2.5-inch squares using a pasta cutter.
Step 7
Freeze the ravioli on a sheet pan or cutting board.
Cook Ravioli:
Step 1
Cook ravioli in boiling salted water until al dente, about 5 minutes.
Step 2
Drain and set aside while making the sauce.
Prepare the Sauce:
Step 1
Cook pancetta until crispy, 5-10 minutes. Remove from the pan and transfer to a paper towel.
Step 2
Mix the butter into pancetta drippings.
Step 3
Add Tuttorosso Tomato Paste with Roasted Garlic, whisking into the butter mixture until fully combined. Simmer for 1 minute until fragrant.
Step 4
Whisk in 1/2 cup cream, then add the remaining 1/2 cup, simmering for 2-3 minutes until thickened.
Step 5
Add peas and let the sauce simmer for an additional minute.
Step 6
Add cooked ravioli to the sauce, coating them evenly. Use reserved pasta water if additional sauce is needed to fully submerge the ravioli.
Step 7
Mix in half of the parmigiano reggiano and half of the crispy pancetta.
Step 8
Let simmer for another minute.
Step 9
Top with the remaining pancetta and parmigiano reggiano before serving.