Homemade Ravioli alla Carbonara
- Helena Radulovic Toffolon
- Feb 12, 2021
- 5 min read
You are likely familiar with Carbonara, a classic Italian dish that has captured the hearts and palates of many around the world. Traditionally prepared with spaghetti, this dish embodies the delicious and authentic essence of Italian cuisine, characterized by its creamy sauce, rich flavors, and simple yet high-quality ingredients. The traditional recipe typically includes pasta, eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper, creating a harmonious blend that is both comforting and satisfying.
However, in this delightful twist, I present to you a recipe for Carbonara made with ravioli, a type of pasta that adds an exciting dimension to this beloved dish. Ravioli, often stuffed with various fillings such as cheese, meat, or vegetables, provides a unique texture and flavor profile that complements the classic Carbonara sauce beautifully. This variation not only showcases the versatility of Italian cuisine but also invites you to explore new culinary horizons while still honoring the traditional roots of the dish.
Ingredients
To create this delicious Ravioli Carbonara, you will need the following ingredients:
Fresh or frozen raviol: Choose your favorite filling, whether it be ricotta and spinach, mushroom, or meat. Fresh ravioli will yield the best texture, but frozen can work in a pinch.
Guanciale or pancetta: These cured meats add a depth of flavor that is essential to the Carbonara. Guanciale is traditional, but pancetta is a more accessible alternative.
Eggs: You will need large eggs, preferably free-range, as they contribute to the creaminess of the sauce.
Pecorino Romano cheese: This hard, salty cheese is a key ingredient in traditional Carbonara and adds a sharp, savory note to the dish.
Black pepper: Freshly cracked black pepper is essential for seasoning and adds a slight heat to the dish.
Salt: Use this for seasoning the pasta water.
Instructions
1. Cook the ravioli: Begin by bringing a large pot of salted water to a boil. Carefully add the ravioli and cook according to the package instructions, typically around 3-5 minutes for fresh ravioli. Once they are al dente, reserve about a cup of the pasta cooking water, then drain the ravioli gently to avoid breaking them.
2. Prepare the guanciale: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown. The rendered fat will infuse the dish with flavor, so be sure to keep an eye on it to prevent burning.
3. Create the sauce: In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper. The mixture should be creamy and well combined, forming the base of your sauce.
4. Combine the ingredients: Once the guanciale is cooked, lower the heat and add the drained ravioli to the skillet. Toss gently to coat the ravioli in the rendered fat. Remove the skillet from the heat, and quickly pour the egg and cheese mixture over the ravioli, tossing continuously. The residual heat from the pasta will cook the eggs gently, creating a luscious, creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
5. Serve: Plate the Ravioli Carbonara immediately, garnishing with additional grated Pecorino Romano and a sprinkle of black pepper. Enjoy this delightful dish while it's hot, savoring the rich flavors and the comforting embrace of Italian culinary tradition.
Conclusion
This Ravioli Carbonara recipe not only pays homage to the classic dish but also invites you to experience it in a new and exciting way. The combination of the tender ravioli and the creamy sauce is sure to impress family and friends alike, making it a perfect choice for both weeknight dinners and special occasions. Enjoy your culinary adventure!
Ingredients: simple, total time: 40 min
For the Fresh Egg Pasta:
3 eggs
300 g of flour 00
For the Stuffing:
250 g of sheep ricotta
250 g of Pecorino Romano/hard cheese of goat
1 grated nutmeg
For the Dressing:
3 eggs
200 g of Guanciale /pork cheek bacon
5 Tbsp grated Parmesan cheese
black pepper to taste
Preparation:
To prepare the Ravioli alla Carbonara, start with the dough.
Preparation Dough:
In a bowl, crack the eggs and incorporate the flour.
Start mixing initially with a fork, then proceed with your hands, ensuring vigorous action to achieve a smooth and uniform mixture.
Shape the dough into a ball, cover it with plastic wrap, and allow it to rest for a minimum of 30 minutes before kneading.
For Stuffing Ravioli:
Meanwhile, place the ricotta, pecorino, and a sprinkle of nutmeg into a bowl.
Mix the ingredients until the blend is smooth and lump-free, then set it aside.
Forming Dough:
After allowing the dough to rest, divide it into four portions and roll each out using a pasta machine.
Begin with the thickest setting and gradually decrease the distance between the rollers.
If the dough becomes sticky, use semolina flour to assist. Lay the sheets on a floured work surface and begin preparing the ravioli.
Using two teaspoons, place evenly spaced mounds of filling in a row, approximately a couple of centimeters from the long edge.
Fold the unused dough over the filling, pressing firmly at the contact points to seal and release any air. This will create a single long strip of ravioli.
With a pasta cutter wheel, cut the ravioli by slicing the dough between each mound of filling.
Boiling Ravioli:
Boil them in a generous amount of salted water for approximately 5 minutes.
Dressing:
In the interim, focus on preparing the dressing. Combine the eggs with black pepper and Parmesan cheese until a uniform mixture is achieved.
Frying Bacon:
In a large pan, brown the diced bacon without adding any seasoning.
Once the ravioli are cooked, drain them thoroughly, then add them to the pan with the bacon. Pour in the remaining beaten eggs and stir quickly with the heat off, allowing them to cook slightly for one minute.
Serve the Ravioli alla Carbonara on plates and finish with freshly ground pepper and Parmesan cheese.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
Eat the rest of the food on the same day.
Do you want to try something a little different?
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