CARBONARA RAVIOLI

Updated at: Wed, 06 Mar 2024 17:30:34 GMT

Step 1

First of all let’s make the fresh pasta so knead the flour and eggs for 5 minutes or until you have a smooth dough, cover with a tea towel and leave to rest for about 30 minutes.

Step 2

In the meantime let’s prepare your PECORINO BECHAMEL. Start by melting some butter in a sauce pan over medium heat, add flour and mix everything until you form a paste. Incorporate milk little by little and whisk until the sauce thickens (it will take approximately 8-10 minutes). Season with salt and pepper, turn the heat off and add your grated Pecorino cheese.

Step 3

Transfer your bechamel in a tray, cover with cling film and rest until completely cold then transfer everything in a piping bag.

Step 4

In the meantime, cut your guanciale into lardons and cook in a pan over medium heat for 6-8 minutes or until crunchy, remove and set aside (don’t throw away the grease from the pan, we will use it later).

Step 5

With the help of a pasta machine, roll the pasta out. Pass the dough through the narrower setting to make very thin pasta sheets. Cut the pasta in 12 centimetre disks. Create in each pasta disk a “cirle” of Pecorino bechamel filling, large enough to hold an egg yolk. Gently place an egg yolk on each disk, and sprinkle with a pinch of salt. Brush the edge of the pasta disk with water. Cover with another disk and seal the edges.

Step 6

Trim the edges of the raviolo with a knife.

Step 7

Bring a pot of water to boil. Before lowering the raviolo into the boiling water, melt butter on high heat in a separate casserole until brown. Drop the raviolo into salted boiling water. Cook for approximately 90- 120 seconds, depending on the thickness of the ravioli. Do not cook for more than 3 minutes.

Step 8

Drain and add your ravioli into your greasy pan (the pan where we sizzled the guanciale). Add a drizzle of pasta water and toss well over the heat to combine all the flavours together.

Step 9

Transfer your carbonara ravioli in some plates, sprinkle with abundant Pecorino and crunchy guanciale and serve. The egg yolk should be runny, giving its flavour to the dish. Buon appetito!

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