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« Announcing November Pizza Making Class | Main | Roasted Cherry Tomato Pasta »
Monday
Oct172016

A Fabulous Giveaway and How To Make Mushroom Ravioli with Pancetta

 

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.  

You can freeze the ravioli easily.  Just place on a sheet in the freezer until they are frozen, place in plastic bags and freeze.  When you want to cook them, no need to defrost - just place in simmering water and cook a minute longer than normal. 

 

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. 

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**

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Reader Comments (711)

This is an easy recipe. Thank you

October 17, 2016 | Unregistered CommenterAnn Brinson

Great looking recipe. I'm trying it with porcinis.

October 17, 2016 | Unregistered CommenterBill Testani

Would love to add this to my kitchen. It is beautiful.

October 17, 2016 | Unregistered CommenterLoraine piccione

Looks delicious. Can't wait try the recipe

October 17, 2016 | Unregistered CommenterBilly

The copper pot is absolutely beautiful. Your step by step recipes are so helpful. I can't wait to try this one!

October 17, 2016 | Unregistered CommenterMonica Gettinger

looks delicious. gonna try this next weekend

October 17, 2016 | Unregistered CommenterPeter

This recipe looks amazing! A great fall dish. I will be making it soon.
I would love to own this gorgeous copper pot.

October 17, 2016 | Unregistered CommenterJeanine Brown

Gorgeous! I'd love to have this pot.

October 17, 2016 | Unregistered CommenterKaren Weaver

Looks tasty!

October 17, 2016 | Unregistered CommenterErica

YUMMMMMMMMMMMMM! And I ❤️The gorgeous copper pot too!

October 17, 2016 | Unregistered CommenterDenee D'Amico-Savage

Must try this recipe!

October 17, 2016 | Unregistered CommenterHeidi

Love this yummy recipe and this gorgeous pot!

October 17, 2016 | Unregistered CommenterCG

This pot is stunning! Thanks for hosting the giveaway and the delicious recipe.

October 17, 2016 | Unregistered CommenterMolly

I must have this pot! Looking forward to trying my hand at homemade ravioli!

October 17, 2016 | Unregistered CommenterKyle

Those ravioli look delicious and the pot is gorgeous!

October 17, 2016 | Unregistered CommenterMichelle Cattani

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.

October 17, 2016 | Unregistered CommenterAngeline

You are my go-to website for all things Italian! Thanks!

October 17, 2016 | Unregistered CommenterSandy

The pot would be an absolute treat and so would the ravioli! Thanks for the opportunity!

October 17, 2016 | Unregistered CommenterNancy Norton

What a beautiful pot! And a great new recipe to try. Thanks!

October 17, 2016 | Unregistered CommenterDoreen

This looks delicious, can't wait to try it!

October 17, 2016 | Unregistered CommenterSrlarrow

I have never made homemade ravioli but I do love to eat it. That dish looks delicious and that pot is absolutely gorgeous.

October 17, 2016 | Unregistered CommenterCatherine L.

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!)

October 17, 2016 | Unregistered CommenterPeg.Erbes

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.

October 17, 2016 | Unregistered CommenterAdele

Love the pot and plan on trying the recipe!

October 17, 2016 | Unregistered CommenterSarah Schimpf

Beautiful pot!!!! I will definitely make this dish. Looks heavenly.!!!!

Joan\

October 17, 2016 | Unregistered CommenterJoan

OMG! Don't know which is more gorgeous, the copper pot or the ravioli!

October 17, 2016 | Unregistered CommenterELAINE

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.

October 17, 2016 | Unregistered CommenterTerri Walsh

Delish, company's coming!

October 17, 2016 | Unregistered Commenterdebbie rodi

Love your website! The ravioli look delicious. Can't wait to try this recipe.

October 17, 2016 | Unregistered CommenterJackie

Been following you for years. I love your website. Thx for providing me with great ideas to feed the family!

October 17, 2016 | Unregistered CommenterWill

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!

October 17, 2016 | Unregistered CommenterImperia

Recipe looks like a winner...and the pot is beautiful!

October 17, 2016 | Unregistered CommenterKacy

Can't wait to try this! You're so awesome!

October 17, 2016 | Unregistered CommenterLisa P.

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

October 17, 2016 | Unregistered CommenterCatherine

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!

October 17, 2016 | Unregistered CommenterSusan

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!

October 17, 2016 | Unregistered CommenterKim

We are having this ravioli tonight.

October 17, 2016 | Unregistered CommenterJoe

Definitely going to try this recipe and this pot is gorgeous!!

October 17, 2016 | Unregistered CommenterTytti Newton

Love this recipe! Would love the copper pot also!

October 17, 2016 | Unregistered CommenterJulie

Love the recipe and love the pot!

October 17, 2016 | Unregistered CommenterZelie

I love your site and have tried many recipes. This will be the next one for me to try.

October 17, 2016 | Unregistered CommenterCarly

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!

October 17, 2016 | Unregistered CommenterMarie

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

October 17, 2016 | Unregistered CommenterDiane Parks

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!

October 17, 2016 | Unregistered CommenterLinda Hecker

Tried many of your recipes and this one should be great also. The pot so very useful

October 17, 2016 | Unregistered Commentermargie

Looks and sounds great. Will give it a try.

October 17, 2016 | Unregistered CommenterLou Kaufman

Not only are your recipes delicious but the photography makes my mouth water!

October 17, 2016 | Unregistered CommenterSue Miller

This looks great! I was looking for something different to make. Thanks .

October 17, 2016 | Unregistered CommenterLaura

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!

October 17, 2016 | Unregistered CommenterMary

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.

October 17, 2016 | Unregistered CommenterTeresa Mohr

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