Recipe courtesy of Tiffany Derry
Ravioli Carbonara
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 977
- Total Fat
- 58
- Saturated Fat
- 22
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 41
- Cholesterol
- 764
- Sodium
- 857
- Total: 2 hr 30 min
- Active: 1 hr 30 min
Ingredients
Pasta Dough:
1 pound all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more to taste
5 large eggs
1/4 cup extra-virgin olive oil
Semolina, for pan
Ricotta Filling:
1 pound ricotta cheese
13 large egg yolks
1/4 cup Pecorino-Romano
1 teaspoon lemon zest
3/4 teaspoon kosher salt, plus more to taste
3/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1 large egg, whisked for an egg wash
Carbonara Sauce:
3 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons freshly grated Pecorino-Romano
1 tablespoon vegetable oil
1/2 shallot, diced
8 ounces guanciale, diced
1 clove garlic, minced
1/4 cup white wine
1/4 cup chicken stock
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon unsalted butter
1/2 small bunch chives, thinly sliced
Directions
Special equipment:
2-inch and 3-inch circular ring cutters- For the pasta dough: Add the flour and salt into a stand mixer fitted with the paddle attachment. With the machine running on medium speed, add the eggs and olive oil and mix until the ingredients come together. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until silky smooth, kneading in more flour if the dough is too sticky. The dough is ready if it gently pulls back into place when stretched with your hands. Shape the dough into a ball by folding the edges underneath itself. Wrap in plastic and store in the fridge for at least 20 minutes and up to an hour.
- For the filling: Place the ricotta into a fine-meshed strainer and press with a spatula to drain off any excess liquid. You could also use a piece of cheesecloth and gather all the edges of the cheesecloth at top of the ricotta and turn clockwise until excess liquid begins to drain. Add the drained ricotta into a large bowl with 1 of the egg yolks, the Pecorino-Romano, lemon zest, salt, white pepper and nutmeg. Mix to combine, then transfer into a piping bag using a spatula. Cut a small hole at the bottom of the piping bag with a pair of scissors and set aside.
- To assemble the ravioli, lay out 2 sheets of pasta identical in length. Using a 2-inch circular ring cutter, stamp where you will place your filling, but don’t cut all the way through. You just want to mark where to pipe the filling. Pipe a circle with the ricotta filling around the outer edge of the stamp. Repeat along the sheet, leaving 2 inches of space in between each circle. Brush the egg wash around the top of each of the ricotta circles. You can use a finger if you don’t have a brush. Gently pick up each remaining egg yolk, leaving the whites to drain back into the bowl through your fingers, and place the yolk into each of the ricotta circles. Gently place the second sheet of pasta over the one with the filling and press down to ensure the sheet has attached. Press any additional air out of the ravioli by using your fingers to press around the ravioli circle. Cut out each ravioli with a 3-inch circular ring cutter and place on a sheet tray dusted with semolina.
- For the sauce: Whisk together the eggs, egg yolk and 1/2 cup of the Pecorino-Romano in a bowl. Set aside.
- Preheat a large skillet over medium-high heat with the vegetable oil. Add the shallots and sauté until soft and translucent, about 3 minutes. Add the guanciale and cook until crispy, 3 to 4 minutes, then add in the garlic and sauté another minute. Deglaze with the white wine and cook for 1 minute to burn off the alcohol, then add in the chicken stock and simmer for 2 to 3 minutes, or until the sauce has reduced and is lightly thickened. Adjust seasoning with salt and pepper.
- Set up a pot of salted boiling water. Add the ravioli and cook for about 3 minutes, or until the pasta is al dente but the yolk is still runny. Remove the ravioli directly into the sauce along with the egg and pecorino mixture and toss to coat. Add the lemon juice and butter and toss until the pasta is well coated.
- To serve, place 3 raviolis onto each plate and garnish with the chives, remaining Pecorino-Romano and freshly ground black pepper.