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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)

Beautiful pot! Would love to have it in my kitchen. Thanks for a chance.

October 17, 2016 | Unregistered CommenterBrandy

I really want to win this beautiful pot to cook my ravioli. My old pasta pot looks mighty humble after seeing this gorgeous flash of copper.
Thanks.

October 17, 2016 | Unregistered CommenterSandy Walton

Looks like one of my husband's favorite dishes, and if it's even a fraction as good as your Bucatini Amtriciana recipe, this one will be a keeper!
So glad my daughter turned me onto your blog a few years ago, as it covers two of our most favorite things: food + knitting :~).
Adele
P.S. heading to Normandy next week, and the village of Villedieu-les-Poeles, home to copper foundries and cookware factories, is high on our list!

October 17, 2016 | Unregistered CommenterAdele Miller

Wonderful stuff indeed.

October 17, 2016 | Unregistered CommenterMr Bill

I would love to win this beautiful pot! Going to try making these raviolis....should be interesting. Your recipes and tutorials make everything look pretty easy.

October 17, 2016 | Unregistered CommenterDiane Richards

Great recipe - perfectly timed as my husband just harvested some hen of the woods and they'll be great for this recipe. I love the idea of adding mascarpone for an extra creamy filling. I'm sure the ravioli will taste even better cooked in such a gorgeous pot - I would love to win it and show it off!

October 17, 2016 | Unregistered CommenterSusan W

These ravioli look amazing! I will have to try them soon. Sounds like a great fall dish :)

October 17, 2016 | Unregistered CommenterLynn Hull

Wonderful stuff indeed.

October 17, 2016 | Unregistered CommenterMr Bill

A beautiful pot and a beautiful recipe / pictures!

October 17, 2016 | Unregistered CommenterAmanda

Your recipes always make me think back to a time when my MIL was teaching me how to cook for my husband! Please-never give up your website-I rely on it for meals all the time!

October 17, 2016 | Unregistered CommenterPatricia

Both the pot and the ravioli look gorgeous. I love making ravioli of all sorts so, now that the weather has turned cooler here in the northeast, I need to dig out my pasta machine. Thank you!

October 17, 2016 | Unregistered CommenterNancy in NJ

Wow! This recipe sounds and looks delish! I'll need to buy a ravioli mold, and I can see doing this with my grandchildren. And what a beautiful copper pot as well - how generous if Martellata!

October 17, 2016 | Unregistered CommenterConnie Wenger

The pot is beautiful and the ravioli looks so delicious! Love your blog, the pictures and the recipes!

October 17, 2016 | Unregistered CommenterKristen

Ravioli, my favorite food! Beautiful pot too!

October 17, 2016 | Unregistered CommenterPatti

I look forward to your posts!
Save all the recipes and wish you lived next door
Hope to win this beautiful prize.

October 17, 2016 | Unregistered CommenterMary Slining

I'll take both the ravioli & the pot! It is all-inclusive, right???!?

October 17, 2016 | Unregistered CommenterMary U.

Looks incredible!

October 17, 2016 | Unregistered CommenterCaroline

Yum - my fav ingredients. I will definitely be trying your recipe. Sounds and looks divine!

October 17, 2016 | Unregistered CommenterCindi

The photo attracted me, so now I can't wait to make these ravioli. That would be my second ravioli-making in 50 years ...
The pot is gorgeous, and I like its squat shape, rather than tall like my soup pot. So much better for cooking pasta.

October 17, 2016 | Unregistered CommenterDebbie

Awesome recipe and beautiful copper pot ! Thanks !

October 17, 2016 | Unregistered CommenterDebra

Beautiful food made and a beautiful pot!!

October 17, 2016 | Unregistered CommenterLisa Grace

I agree with you. I would keep it on my stove too. So pretty. I am going to check out more products on the Lagostina website. Going to make the Ravioli's this weekend. Thank you for sharing the recipe.

October 17, 2016 | Unregistered CommenterLiz Holden

Ravioli is the perfect fall food here in the desert S.W. I think I will add this as an appetizer for Thanksgiving dinner this year.

October 17, 2016 | Unregistered CommenterSherri

Another fabulous recipe...LOVE your site, the best! Thank you.

October 17, 2016 | Unregistered Commenterpam corrado

Every photo in this post is a feast for the eyes. Love the recipe and this gorgeous pot. Beautiful.

October 17, 2016 | Unregistered CommenterBrenda

This dish looks delicious. I've asked Santa for a pasta maker for Christmas. This will be the first recipe that I try.

October 17, 2016 | Unregistered CommenterMary M.

A beautiful pot. Thank you for the chance to win something so lovely. It is the season for homemade pasta and especially filled pasta. Mushrooms...can't go wrong. Thanks.

October 17, 2016 | Unregistered CommenterDebbie

What a gorgeous copper pot! I love making pasta and look forward to trying this filling for my next batch of ravioli!
Deb

October 17, 2016 | Unregistered CommenterDeb McCall

Looks delish and love your detailed instructions, feel like I could make it! Mangia!

October 17, 2016 | Unregistered CommenterPamela

What a beautiful pot and delish dish!

October 17, 2016 | Unregistered CommenterDebbie D

The hammered coper pot is indeed beautiful , home made pasta is always on our dinner table.

October 17, 2016 | Unregistered CommenterMarlene Sharpe

What a beautiful pot and a delicious-sounding recipe!

October 17, 2016 | Unregistered CommenterFrances

Ahhhh...I love that pot! And...I am making ravioli tonight, thank you for the inspiration:)

October 17, 2016 | Unregistered CommenterAmy Martin

Those raviolis sound fantastic!

October 17, 2016 | Unregistered CommenterThomas J

This copper pot looks awesome. I have never cooked with copper, but have heard that the heat is very well distributed. This would be a great opportunity to win this raffle.

October 17, 2016 | Unregistered CommenterJohn

I am adding "make ravioli" on my to do list. Thank you for the inspiration!

October 17, 2016 | Unregistered CommenterEsther Durnwald

OMG! My heart skipped a beat when I saw that beautiful pot! I have the ravioli form and make lots of ravioli throughout the year. I haven't tried it with pancetta, though. I have a few decorative copper pieces but none that I can cook with -- I'd love to have this pot. I could even include it in every ravioli recipe I post :-) Thank you and thank Langostina for the opportunity. Next on my list to try is your beet ravioli and I want to make a pumpkin sage. Yes, indeed! Lots of pasta recipes in my future. Your shots are beautiful!

What a beautiful dish! Your step by step instructions might just give me the courage to try home made pasta!

October 17, 2016 | Unregistered CommenterHeidi

I love the pot and the recipe! Do you recommend piercing the ravioli before boiling them?

October 17, 2016 | Unregistered CommenterPat

Beautiful copper pot!

October 17, 2016 | Unregistered CommenterLinda

Love your blog. This recipe looks great - can't wait to try it!

October 17, 2016 | Unregistered CommenterCarla Kremer

This pot is an ingenious way to make pasta and I, too, would leave it out on my stovetop at all times. Looking forward to trying the ravioli recipe. Thank you!

October 17, 2016 | Unregistered CommenterSJ

This pot is beautiful and practical!! And I will absolutely be making the mushroom ravioli at our upcoming annual ravioli-making get together. Thank you.

October 17, 2016 | Unregistered CommenterElaine

this is my favorite food site. Can't wait to try this recipe, it looks and sounds delish.

Thanks for having another give away. I hope I win.

October 17, 2016 | Unregistered CommenterJoanie

gorgeous photos

recipe is easy to follow and woks up beautifully

And such a gorgeous pan

October 17, 2016 | Unregistered Commenterjudi shea-vaillancourt

I can't wait to add this recipe to my Fall repertoire! I make a lot of Ravioli do Zucca. This will be a lovely change. Thank you!

October 17, 2016 | Unregistered CommenterKelly

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

This pot would be an excellent addition to my kitchen. I've always wanted to make ravioli, so this could be my first stab at it.

October 17, 2016 | Unregistered CommenterMartha

Elaine, I love your food photography and your well-tested Italian recipes, many of which have become my family's favorites. You are a great teacher and explain everything in such great details. Keep up the good work! This copper pot with the insert is simply stunning.... I do not own one yet, but I have always been admiring them and hoped to own one sometime. Thank you for the opportunity to participate in this giveaway!

October 17, 2016 | Unregistered CommenterMarilena Leavitt

Elaine, this dish looks fabulous! The copper pot is beautiful and I don't blame you for displaying it on your stove.

October 17, 2016 | Unregistered CommenterSue Jensen

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