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Ravioli carbonara — image

Ravioli carbonara

This is a recipe from the 'Master of Pasta': Sarah Puozzo. Recipe for 4 people.

This recipe is from the masterclass 'Authentic Italian Pasta' by Sarah Puozzo. Watch here in the masterclass how to make this ravioli carbonara.

Ingredients

150gdoppio 00 flour
150gSemola di Grano Duro
8units.itemsEgg yolks
2units.itemsEggs
160gguanciale (1 thick slice)
100gpecorino Romano
4units.itemsBay leaves
60gButter
Sea salt
pinch of nutmeg
pinch of black pepper

Preparation

  1. Mix both types of flour and pour onto the work surface. Make a 'fontana' (well) and break the eggs into it, then add the egg yolks. Beat with a fork and gradually incorporate the flour from the outside in.
  2. Knead for about 10 minutes until you have a nice, elastic ball. Add a bit of flour if the dough is too sticky or water if it feels too dry.
  3. Wrap in cling film or a sustainable, resealable plastic bag. Let rest at room temperature for about 30 minutes.
    Meanwhile, prepare the filling.
  4. Cut the guanciale into cubes and fry until crispy. Remove the fat from the pan and let it cool (but not solidify).
  5. Finely grate the pecorino Romano and mix with the egg yolks until smooth. Add 1 tablespoon of the guanciale fat and mix well. Further season the mixture with a generous pinch of black pepper. Transfer to a piping bag and place in the fridge.
  6. After resting, divide the pasta into 4 portions. Take 1 portion and wrap or place back in the plastic bag so the dough doesn't dry out.
  7. 6. Dust the dough ball with semola if needed and first roll it 3 times through the widest setting of your pasta machine, folding the dough each time. Then continue rolling the dough, increasing the setting each time. Stop when you reach a thickness between 0.5 mm and 1 mm.
  8. Take the piping bag with filling out of the fridge. Distribute small amounts of filling over your pasta sheet. This depends on the size of ravioli you want to make.
  9. Moisten the pasta sheet around the filling with a little water and cover with another pasta sheet. Press down well and push the air out of the ravioli. Cut out the ravioli and press the edges again to seal.
  10. Bring a pan of generously salted water to a boil and cook the ravioli for about 2 to 3 minutes (depending on the size and thickness of your ravioli).
  11. Melt the butter in a pan together with the bay leaves and the crispy guanciale.
  12. Remove the ravioli from the water when done and add to the pan with butter. Mix well and then turn off the heat. Let the ravioli sit in the pan for a moment. Then divide over the plates.