Provolone and Pancetta Ravioli – Recipe
Fantastico:
I have a passion for ravioli. I have already written about how to make the dough so please check earlier ravioli recipes. I recommend you make the dough fresh as always. The dough used to make pot stickers (wonton wrappers) is just horrible in my honest opinion so I suggest you make the dough.
Ingredients (serves 8):
Stuffing:
1/3 pound – pancetta, diced 10 ounces – mild provolone, grated 8 ounces – Romano cheese, grated 2/3 cup – sour cream 3 tablespoons – fresh chives, chopped 2 tablespoons – fresh Italian parsley, chopped Salt and pepper to taste Pasta dough
Sauce:
1 cup – beef broth (I try to use Better Than Bullion brand) 4 tablespoons – butter 1 tablespoons – fresh chives, chopped 1 tablespoons – fresh Italian parsley, chopped
Preparation:
Brown the pancetta over medium high or high heat until it browns, about 15 minutes. Pour off grease and let cool to room temperature. Mix the provolone and Romano cheese along with the sour cream, chives, Italian parsley and pancetta (add salt and pepper to taste) in a bowl.
Make the pasta dough according to the recipe (double) and form pasta sheets — use setting 3 if you are using the KitchenAid pasta maker. I recommend that you also use the KitchenAid ravioli attachment. In addition, the KitchenAid is great for mixing the dough.
Add the ravioli to salted boiling water and cook for about 6 minutes. You may wish to cook in batches, but I usually manage to cook it all at once. Place the ravioli in a bowl. Make sure that it does not remain in the bowl too long – the ravioli will stick together. One way you can avoid this is to add a bit of olive oil if you have to delay serving.
Meanwhile, boil the broth in a small but heavy sauce pan and then add the butter so that it melts. Continue to boil for about 5 minutes (until the mixture is reduced to about 3/4 of a cup). Whisk the chives and parsley into the broth.
Add the ravioli to each plate and ladle the broth over the ravioli in the bowl and serve. Enjoy!
Jack Botticelli
