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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 (712)

This pot is gorgeous... I love copper. . Also love this blog.. The recipes are amazing and very easy to follow... Can't wait to try these ravioli...

October 24, 2016 | Unregistered CommenterMichelle

Those look delicious and what a beautiful pot! :-)

October 24, 2016 | Unregistered CommenterMegan

Yummo!!! :)

October 24, 2016 | Unregistered CommenterLisa

I love your authentic Italian recipes. This beautiful copper pot would get lots of use in my Italian kitchen. Grazie Mille!

October 24, 2016 | Unregistered CommenterGale Ann Salvador

And doesn't everything taste better with pancetta?

October 24, 2016 | Unregistered Commentermc

Perfect fall recipe. Beautiful Copper piece!

October 24, 2016 | Unregistered Commentercherie duda

Love the look of this pot! And love the look of those ravioli in the dish! I usually make meat ravs, so these will be a treat to try!

October 24, 2016 | Unregistered CommenterKaren

I want one!

October 24, 2016 | Unregistered CommenterTxhulagirl

Oh my. That pot is so gorgeous.

October 24, 2016 | Unregistered CommenterChristy

This looks like a fabulous dish....made in a gorgeous copper pot. Would love to own it.

October 24, 2016 | Unregistered CommenterCarla

I am copper obsessed and this pot is gorgeous.

October 24, 2016 | Unregistered CommenterRachel scott

So beatiful! I need it :)

October 24, 2016 | Unregistered CommenterIndira

Both the gorgeous copper pot and those lovely ravioli are making me drool. I want them both in my life! Love this stuff!

October 24, 2016 | Unregistered CommenterElizabeth Drabkin

Thank you for all the recipes you've shared. I have learned so much from your posts.

I love the beautiful copper pot you'll be giving away. It will make a Great addition to anyone's kitchen.

I'll be starting the vanilla extract you have on your website. I've used it as my Christmas give away for my coworkers, friends and neighbors for the past 4 years. In fact people will ask me if I'll make it so they can give it to family members. Thank you so much for that. It's a perfect gift.

October 24, 2016 | Unregistered CommenterTerry Sellers

can't wait to try this! That copper would sit on my stove for all to see as well. It's lovely.

October 24, 2016 | Unregistered Commentersallly

Looks delicious. Can't wait to cook this up.

October 24, 2016 | Unregistered CommenterTodd

These look absolutely delicious!!! Can't wait to try them. Have made your limoncello and your lemon cake, and both came out fantastic! Thank you so much, this blog is amazing.

October 24, 2016 | Unregistered CommenterAna

Shall try to make these ravioli, sound delicious! Pot is gorgeous.

October 25, 2016 | Unregistered CommenterGracie

would love this pot for this recipe. been needing a quality pot for a while now

October 25, 2016 | Unregistered CommenterSteven Wartinbee

Love your blog - you are so talented! Thanks for sharing your passion for and knowledge of cooking. I'd love to own that copper pot as I cook from scratch daily.

October 25, 2016 | Unregistered CommenterAnn Cripe

Love this Lagostina pot, Ravioli is my family favorite pasta, thanks for the chance to win the pot!

October 25, 2016 | Unregistered CommenterLidia

I've always been intimidated by the idea of making ravioli- thank you for the clear directions! I'd love to be eating them right now.

October 25, 2016 | Unregistered CommenterBarbara

Thanks for the detailed post and giving me the confidence to try making ravioli for the first time!

October 25, 2016 | Unregistered CommenterViet Ly

Never made homemade ravioli before but you have given me the confidence to try it!

October 25, 2016 | Unregistered CommenterAnita

Never made homemade ravioli before but you have given me the confidence to try it!

October 25, 2016 | Unregistered CommenterAnita

I've never attempted homemade raviolis but you've made it seem less intimidating. :) And that pot! Gorgeous!

October 25, 2016 | Unregistered CommenterHolly

Love this recipe and giveaway!

October 25, 2016 | Unregistered CommenterMalerie D

What a beautiful pot and a delicious looking recipe. Now I'm hungry...

October 25, 2016 | Unregistered CommenterCarrie

I love your blog and every recipe I've made has been a hit! Thanks for all the photos too...visual aides are wonderful!!

October 25, 2016 | Unregistered CommenterMarcella Duba

This recipe looks delicious! Thank you for writing such a lovely blog for Italian food-lovers! The pot above is gorgeous. I'd love to win it and use it in my kitchen!

October 25, 2016 | Unregistered CommenterEmily

Haven't had great luck with mushroom ravioli
can't wait to try

October 25, 2016 | Unregistered CommenterFretay

A touch of class and a great asset to my kitchen. The recipe is a great tribute to the Italian way of cooking..

October 25, 2016 | Unregistered CommenterRobert Hughes

So... my husband and I sitting at the dinner table, finishing beef stroganoff of course homemade, when I shared with him your blog. His comment was "that is the bread that you make"! Yes... I said, if I were to have a site I would want it to look like this. I have been making no-knead bread for about 4years. I buy organic non-GMO grain, grind my own wheat into flour and make my bread and other items. Yes..I could be considered a geriatric hippy from the 60's. Back to the comment at hand, I am impressed with your site, along with the fact it has a great deal of information.

October 25, 2016 | Unregistered CommenterVickey D

Your photos are amazing---and what a gorgeous pot!

Thanks for the chance!

October 25, 2016 | Unregistered CommenterLorelai

I'd make Lemon Garlic and Shrimp Pasta with that!

October 26, 2016 | Unregistered CommenterDonna

Such a fabulous blog! Your photos
beautiful!

October 26, 2016 | Unregistered CommenterMaura

I need to get that Ravioli Mold too!!

October 26, 2016 | Unregistered CommenterJoanna

Just returned from Italy a few days ago, found this blog and my goodness I am not sure which recipe to make first!

I think these ravs are just right as an opener for Thanksgiving..:-)

Susan

October 26, 2016 | Unregistered CommenterSusan Keane

Hello Elaine, what a wonderful site you have here, and your recipes and photos are just wonderful. Thank you for sharing your love and passion for great Italian recipes - I can't wait to make this ravioli recipe, and a chance to win the pot is icing on the cake!! Diana

October 26, 2016 | Unregistered CommenterDiana

Thank you for providing the different ways to make the pasta. I love how simple this is!

October 26, 2016 | Unregistered CommenterNatalya

I can't wait to try this. Love your blogs.
thanks!!!
Rita

October 26, 2016 | Unregistered CommenterRita

We have just returned from 2 weeks in Italy. So excited about this ravioli recipe and the directions to make ravioli. Looks delish!

October 26, 2016 | Unregistered CommenterJoyce Hobbs

I want this, badly.

October 26, 2016 | Unregistered CommenterAnthony

I have the same ravioli mold!!

October 26, 2016 | Unregistered CommenterArpi

I will definitely try this recipe! My KitchenAid mixer broke down several months ago - It was a really old one and I guess all my pasta and bread making wore out the motor. Just got a long-term loan of a replacement machine 2 weeks ago so have been thinking about making some ravioli and this will be a perfect one to try. The only addition I will make is to add some slow-cooked leeks to the sauce because we just pulled the last of them from our garden.

October 26, 2016 | Unregistered CommenterKit

I married a Minnesota boy whose Italian Grandmother made homemade ravioli every Sunday. This lovely lady walked to the grocer and the butcher weekly and lived to be 106! Homemade pasta has always intimated me but I think it is time I tried. My husband's Grandmother would be so pleased and your recipe is the inspiration.

Thank you for this beautiful web site and recipes. I wish you lived next door!

October 26, 2016 | Unregistered CommenterBonnie from Boston

Pick me! Looks delicious!

October 26, 2016 | Unregistered CommenterBrasta lialios

I'm making these on my next free Sunday afternoon!

October 26, 2016 | Unregistered CommenterB Riggs

Oh this looks delicious. All of your recipes are delicious. Can't wait to try this, and the pot is beautiful too. I'd be proud to own something this beautiful.

October 27, 2016 | Unregistered CommenterSabrina

My sister would just love this pot. I'm making your dish this weekend!

October 27, 2016 | Unregistered CommenterSheryl

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