Carbonara Raviolo

Perfect for an indulgent dinner or an impressive dish to wow your guests, this Carbonara Raviolo is a true celebration of Italian craftsmanship.

Ingredients (Serves 4-6)

For the Pasta Dough:

- 7 oz (200g) 00 flour  

- 2 large eggs  

- 1 egg yolk  

- ½ tsp olive oil  

- Pinch of salt  

For the Carbonara Filling:

- 3 oz (85g) ricotta cheese  

- 3 oz (85g) Pecorino Romano, finely grated  

- 1 oz (30g) Parmesan, finely grated  

- 2 oz (55g) pancetta, diced and crisped  

- ½ tsp freshly ground black pepper  

- 2 large egg yolks  

For the Sauce:

- 2 oz (55g) pancetta, diced  

- 1 tbsp unsalted butter  

- 2 oz (55g) heavy cream  

- 2 oz (55g) Pecorino Romano, finely grated  

- Black pepper, freshly cracked  

For Garnish:

- Fresh truffle, shaved (optional but highly recommended)  

- Additional Pecorino Romano  

Instructions

Step 1: Make the Pasta Dough

1. On a clean surface, make a well with the flour. Add the eggs, egg yolk, olive oil, and salt into the center.  

2. Slowly incorporate the flour into the eggs using a fork, then knead the dough for 8-10 minutes until smooth.  

3. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.  

Step 2: Prepare the Carbonara Filling**

1. In a bowl, mix ricotta, Pecorino Romano, Parmesan, crispy pancetta, and black pepper.  

2. Transfer the mixture into a piping bag or cover and refrigerate until ready to use.  

Step 3: Roll and Shape the Ravioli**

1. Roll out the pasta dough into thin sheets (about 1mm thick).  

2. On half of the pasta sheet, pipe a small ring of filling, leaving a space in the center for the egg yolk.  

3. Carefully place an egg yolk in the center of each ring.  

4. Lightly brush the edges with water, then place another pasta sheet on top. Gently seal, ensuring no air pockets remain.  

5. Cut into large, circular ravioli using a cutter or knife.  

Step 4: Cook the Raviolo

1. Bring a large pot of salted water to a gentle simmer (not a rolling boil).  

2. Carefully lower the ravioli into the water and cook for about 2-3 minutes, until the pasta is tender but the yolk remains runny.  

Step 5: Make the Sauce & Plate

1. In a pan over medium heat, crisp the pancetta, then add butter and heavy cream.  

2. Stir in grated Pecorino Romano and black pepper, whisking until smooth.  

3. Plate the raviolo with the sauce, then finish with freshly shaved truffle and additional Pecorino Romano**.  

Final Touch

This dish is all about balance—the richness of the egg yolk, the saltiness of the cheese, the crispy pancetta, and the delicate pasta all come together for a bite of pure indulgence. Pair with a **bold red wine** for the ultimate dining experience.  

Buon appetito!