Creamy Roasted Garlic Ravioli with Peas & Pancetta

Name: Creamy Roasted Garlic Ravioli with Peas & Pancetta
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 cups all-purpose flour; 4 large eggs; 1 teaspoon kosher salt; 1 cup ricotta cheese; 1 cup Parmigiano-Reggiano cheese; 5 ounces pancetta; 2 tablespoons butter; 3 tablespoons Tomato Paste Roasted Garlic; 1 cup heavy cream; 1 cup peas; warm water

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Serves:

4 people

Prep Time:

60 minutes

Cook Time:

30 minutes

The ultimate comfort dish, kicked up a notch! Dive fork first into this incredibly delicious roasted garlic cream sauce surrounding homemade ricotta-filled ravioli, crispy pancetta, sweet peas & salty Parmigiano- Reggiano. There’s a slim chance you'll have leftovers when the night is over. @buonapastaclub @thefeedfeed

Ingredients

Copy Ingredients

2 cups all-purpose flour, plus more for kneading
4 large eggs
1 teaspoon kosher salt
1 cup ricotta cheese, whole milk
1 cup Parmigiano-Reggiano cheese, freshly grated, divided
5 ounces pancetta, diced
2 tablespoons butter
3 tablespoons Tuttorosso® Tomato Paste Roasted Garlic
1 cup heavy cream
1 cup peas, fresh or frozen
warm water, reserved from pasta, as needed

Instructions

PREPARE THE DOUGH:

On a clean, flat surface, create a well with the flour. Add eggs and salt into the well, gently scrambling within. Gradually pull in flour until the eggs form a batter.
Incorporate the remaining flour, kneading gradually until the dough is no longer sticky. Knead for 5-7 minutes until the dough is smooth and elastic.
Form the dough into a ball, cover with plastic wrap and let rest for 30 minutes at room temperature.

PREPARE THE FILLING:

Mix ricotta and 1/2 of Parmigiano-Reggiano until fully combined.
Transfer the mixture to a piping bag or a zip-lock bag with a small hole cut in one corner.

ROLL AND FILL THE RAVIOLI:

Divide the rested dough into quarters. Roll out each quarter until 1/8" thick (level 6 on a pasta machine), flouring both sides.
Add dollops of ricotta mixture evenly across the center of the pasta sheet. Fold one side of the sheet over the ricotta, lengthwise. Press gently between each dollop to remove excess air.
Cut out 2.5" x 2.5" squares using a pasta cutter. Freeze the ravioli on a sheet pan or cutting board.

COOK RAVIOLI:

Cook ravioli in boiling salted water until al dente, about 5 minutes.
Drain and set aside while making the sauce.

PREPARE THE SAUCE:

Cook pancetta until crispy, 5-10 minutes. Remove from the pan and transfer to a paper towel.
Mix the butter into pancetta drippings. Add Tuttorosso Tomato Paste with Roasted Garlic, whisking into the butter mixture until fully combined. Simmer for 1 minute until fragrant.
Whisk in 1/2 cup of cream, then add the remaining 1/2 cup, simmering for 2-3 minutes until thickened. Add peas and let the sauce simmer for an additional minute.
Add cooked ravioli to the sauce, coating them evenly. Use reserved pasta water if additional sauce is needed to fully submerge the ravioli.
Mix in 1/4 cup of Parmigiano-Reggiano and half of the crispy pancetta. Let simmer for another minute.
Top with the remaining pancetta and Parmigiano-Reggiano before serving.

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Creamy Roasted Garlic Ravioli with Peas & Pancetta

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