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Karena and Kasey's Kitchen Diplomacy

TV ONE

Ep 2 - Giant Carbonara Ravioli


Giant Carbonara Ravioli

Serves 6

For the pasta

300gm 00 Flour

3 eggs

Filling

6 egg yolks

300gm ricotta

1 lemon zested

1 clove garlic crushed

100gm pancetta, chopped and fried lightly

½onion, chopped and fried

2 tbsp. grated pecorino

1 tbsp. parsley, finely chopped

1 tsp freshly ground black pepper

1 tsp salt

For serving

100gm Butter

100gm pancetta, chopped and fried until crispy

1 tbspn fresh thyme leaves

3 tbspn freshly grated pecorino

 

Method

For the filing mix together all of the ingredientsexceptthe egg yolks and set aside. Season the ricotta mix to taste

For the pasta place all of the flour on to a pile on the bench and make a well in the middle. Mix together the eggs and pour in to the well in the middle of the flour

Using a fork start mixing the eggs with the flour, starting in the middle of the eggs and slowly incorporating the edges of the flour until all combined. Start pushing the mix together and kneading the dough until smooth. Wrap in cling film and place in the fridge to rest for½an hour.

Boil a large pot of heavily salted water (it should taste like the ocean)

Remove the pasta form the fridge and cut in to pieces. Flatten in to a rectangle. Using a pasta maker start rolling the piece of pasta through the machine starting on the widest setting and going through each of the settings until the pasta is thin enough that you can almost see through it. Once you have your flat pieces of pasta rolled out, place the filling mixture in a piping bag and pipe the mixture in a circle, large enough to fit an egg yolk in the middle. Place the egg yolk in the middle of the ricotta filling. Wet the pasta around the edges of the filling to help the covering layer of the pasta to stick together. Cover with the pasta and stick the edges down then cut the pasta in to circles

Gently place the pasta in the water and cook until the pasta rises to the top and the pasta is quite soft with a little bit of resistance

In a large pan heat the butter for serving and add the ravioli once removed from the water. Sprinkle some of the pecorino in while tossing in the butter.

Remove the pasta from the pan and garnish with some of the pancetta, pecorino and fresh thyme

 


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