A Fabulous Giveaway and How To Make Mushroom Ravioli with Pancetta
October 17, 2016 
You guys - I have such a great giveaway for you! I'm very excited about this. I've been collecting copper cookware for about 25 years now and so I really love it. When Lagostina contacted me about doing a giveaway of a beautiful Martellata Copper Pastaiola for my readers, I jumped at the chance. This is a beautiful hammered Tri-Ply Copper 6-quart pot with an insert for draining pasta (or blanching vegetables). It's become my favorite pot! It is a $249.99 value, so this is such a great opportunity!
**THIS GIVEAWAY HAS NOW CLOSED**
Congratulations to Holly Dunn, who won the giveaway!
The pot is so pretty I just keep it out on top of my stove. I love the look and feel of the handles on this pot and it has a nice solid lid. You will love the convenience of the pasta insert - just lift the insert up and the water drains out - easy for draining pasta and transferring right into your sauce on the stove, which is what I like to do.
The pot features premium tri-ply technology combining stainless steel inside and hammered copper outside with a thick aluminum core. The pot has flared edges for dripless pouring.
For the giveaway, all you have to do is leave a comment at the end of this post. The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only. Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.
I've developed a recipe for this post that uses one of my favorite ingredients - pancetta. Pancetta is unsmoked Italian bacon. And there's nothing better than the combination of bacon, mushroom and onions. The ravioli is made with a mushroom and mascarpone cheese filling and then dressed in a sauce of sauteed red onion, crispy pancetta and chopped fresh parsley. It's delicious!
What a gorgeous pot - and I love the feel and look of the handles.
It's terrific for draining pasta, blanching vegetables, poaching shrimp, etc.
If you've never made homemade ravioli before, now is your chance to give it a try. I'm showing you how to make it with a ravioli mold, which is my favorite method - it's fast, easy and makes very uniform ravioli. And I'm giving you step by step photos to give you the confidence to try! I hope you will because making homemade ravioli is a fun project.
Mushroom Ravioli with Pancetta and Red Onion
for a printable recipe click here
*You can use whatever combination of fresh mushrooms you like.
Using a Ravioli Mold is the easiest method to make ravioli. Also, you will need pasta rollers, a couple of rimmed baking sheets, a small pastry brush, a rolling pin and a fluted pastry wheel.
makes 36 ravioli (serves about 6)
for the Pasta:
3 extra large eggs
2½ cups AP flour (approximately)
* for the Mushroom Filling:
2 Tablespoons extra virgin olive oil
½ cup diced red onion
4 ounces shiitake mushrooms, stems cut off and caps chopped
4 ounces cremini mushrooms, chopped
¼ teaspoon onion powder
couple of pinches of coarse sea salt
a few grindings of freshly ground black pepper
2 ounces Parmigiano cheese
¼ cup mascarpone cheese (Italian cream cheese)
for the sauce:
4 ounces pancetta, diced (Italian unsmoked bacon)
4 Tablespoons butter
3 Tablespoon extra virgin olive oil
½ cup minced red onion
freshly ground black pepper
2 Tablespoons chopped Italian parsley
grated Parmigiano cheese for serving
Make the pasta (I give you three different methods to make the pasta):
Food processor method: Place the eggs in a food processor and pulse twice. Add 2 cups of the flour and pulse until blended. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough gathers up and is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Automatic Mixer method: Place the eggs in the bowl of an automatic mixer and blend with a fork. Attach the dough hook attachment to the mixer and add 2 cups of the flour. Mix with the dough hook until blended. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Hand method: Place the eggs in a medium bowl and blend with a fork. Add the flour, a cup at a time, and keep blending until the dough gathers together. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Make the Filling:
Heat the olive oil in a large skillet and add the red onion, mushrooms and seasonings and saute over medium low heat until soft, about 15 minutes, stirring every now and then. Remove from the heat and let cool slightly. Place the Parmigiano cheese into a food processor and pulse until finely ground. Add the the mushroom mixture and pulse. Add the mascarpone cheese and pulse until finely blended. Taste and adjust for salt, adding more if needed.
A ravioli mold makes easy, uniform ravioli . . .
brush water between the filling . . .
and lay the top sheet of pasta on slowly, allowing any air bubbles to escape
Assemble the Ravioli:
Take the pasta and cut into thirds. Take a third of the dough (keep the remaining dough until plastic wrap) and place through pasta rollers at the widest setting. Keep rolling the dough through the pasta rollers, narrowing the rollers until the pasta is about ⅛ inch thick (#5 on my KitchenAid rollers). Cut the pasta sheet in half - each half should be slightly larger than the ravioli mold. Flour the inside of the ravioli mold and place pasta sheet on top. Press the sheet slightly into the mold indentations. Using two spoons, place about a teaspoon of filling into each indentation. Take a small pastry brush and dip the brush into water and wet the pasta in between the filling indentations. Place the second pasta sheet on top and lay it down, squeezing out any air as you go. Run a rolling pin over the pasta to press together. Flip the mold over and remove the ravioli. They will not be separated. Take a pastry wheel and separate the ravioli. Place the fresh ravioli on a floured rimmed baking sheet. Loosely cover with plastic wrap while you make the remaining ravioli. You can place the covered ravioli in the refrigerator unti you are ready to make the sauce and serve.
When all the ravioli are finished, make the sauce.
Make the Sauce:
In a large frying pan, saute the pancetta until crisp. Remove the pancetta and the fat and let drain on paper towels. Do not wipe out the pan. Add the butter, olive oil and red onion and saute slowly until the onion is soft. Turn off heat. Return the pancetta to the pan.
Bring a large pot of water to boil, using a pasta insert if you can. Have a large serving bowl ready. Add half of the fresh ravioli to the boiling water and reduce heat until the ravioli is just simmering (you don't want to boil them vigorously because they can break). Simmer gently for about 2 minutes and remove from the water and let drain, using the pasta insert. Place the ravioli in the serving bowl. Cook the other half of the ravioli and place in the serving bowl. Add the sauce and toss gently until well coated. Add a few grindings of fresh black pepper and the chopped parsley and blend. Add the grated cheese and serve.
For the giveaway, all you have to do is leave a comment at the end of this post. The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only. Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.
**THIS GIVEAWAY HAS NOW CLOSED**
Reader Comments (716)
This is an easy recipe. Thank you
Great looking recipe. I'm trying it with porcinis.
Would love to add this to my kitchen. It is beautiful.
Looks delicious. Can't wait try the recipe
The copper pot is absolutely beautiful. Your step by step recipes are so helpful. I can't wait to try this one!
looks delicious. gonna try this next weekend
This recipe looks amazing! A great fall dish. I will be making it soon.
I would love to own this gorgeous copper pot.
Gorgeous! I'd love to have this pot.
Looks tasty!
YUMMMMMMMMMMMMM! And I ❤️The gorgeous copper pot too!
Must try this recipe!
Love this yummy recipe and this gorgeous pot!
This pot is stunning! Thanks for hosting the giveaway and the delicious recipe.
I must have this pot! Looking forward to trying my hand at homemade ravioli!
Those ravioli look delicious and the pot is gorgeous!
This recipe looks amazing! Thanks for posting! By the way, your Nutella bread has been a staple in my household since I discovered it. The best.
You are my go-to website for all things Italian! Thanks!
The pot would be an absolute treat and so would the ravioli! Thanks for the opportunity!
What a beautiful pot! And a great new recipe to try. Thanks!
This looks delicious, can't wait to try it!
I have never made homemade ravioli but I do love to eat it. That dish looks delicious and that pot is absolutely gorgeous.
Gorgeous. The hard part is going to be finding my never-used-even-once ravioli mold!! What an incentive!! (the recipe, not the pot though that's great too!)
I am anxious to try this delicious recipe as it a nice variation from my traditional cheese or meat ravioli that I was taught to make as a child. Thank you and hope to also add that beautiful pot to my collection of copper.
Love the pot and plan on trying the recipe!
Beautiful pot!!!! I will definitely make this dish. Looks heavenly.!!!!
Joan\
OMG! Don't know which is more gorgeous, the copper pot or the ravioli!
These ravioli look delicious. I always have success with your recipes and can't wait to try this one. The pot is beautiful and I would love to add it to my kitchen equipment. I'm sure I would use it often.
Delish, company's coming!
Love your website! The ravioli look delicious. Can't wait to try this recipe.
Been following you for years. I love your website. Thx for providing me with great ideas to feed the family!
O M Gosh, thank you for the opportunity to receive this beautiful pot! And it has an insert!
Double win! Thank you for your wonderful recipes, can't wait to try the ravioli!
Recipe looks like a winner...and the pot is beautiful!
Can't wait to try this! You're so awesome!
Yum yum!
I have always wanted to learn how to make pasta. This dish (and many of your other posts) have inspired me!
Cheers!
Cat
Wow, I can't win since I don't live in the U.S., but your post looks so inviting I couldn't help but say so!
This looks absolutely delicious. Been wanting to make ravioli and all of these ingredients are my favorite. The copper pot looks so stylish and well made. Would love to have it grace my stove!
We are having this ravioli tonight.
Definitely going to try this recipe and this pot is gorgeous!!
Love this recipe! Would love the copper pot also!
Love the recipe and love the pot!
I love your site and have tried many recipes. This will be the next one for me to try.
Yet another wonderful recipe that I look forward to trying! Clear instructions and very helpful (and mouth-watering) photos make me look forward to each new recipe that I receive from you. Keep up the great work!
I will be trying this fabulous meal this week. My friends and family will love it. The copper pot is so elegant. I am hoping it will be a prized piece for my kitchen. Thank you for the recipe and photo and the opportunity for a chance to have the copper pot for my own. I hope to be hearing from you.
Thank you again
Diane
Love the recipe and the copper pot as well! I follow your site not only because of the great recipes, but your photography is beautiful!
Tried many of your recipes and this one should be great also. The pot so very useful
Looks and sounds great. Will give it a try.
Not only are your recipes delicious but the photography makes my mouth water!
This looks great! I was looking for something different to make. Thanks .
After using a single press ravioli maker, a mold is on my Christmas wish list. I look forward to making this recipe with the family! Thank you for sharing with us!
Ok. I need to make this recipe. My family loves homemade pasta, mushrooms, and of course pancetta. This looks delicious and that pot, crossing my fingers.
Thanks for the opportunity and the great recipe.