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)
Beautiful Pots Indeed!
Looks yummy!'n A great fall recipe.! Can't wait to try it
I love the way you illustrate your recipe!
I am thankful that you leave the guess work out of the process
All of your knowledge and a beautiful pot to cook it in!
You always make me look good in front of my family and friends!
Thank You!
Thank you for all your wonderful recipes, I've enjoyed many of them. Also thanks for hosting the copper pot contest.
Love your blog and your recipes. I married an Italian man 43 years ago so pasta is a necessary pleasure. This looks great and thanks for the opportunity on the pot.
The recipe sounds delicious!
Looks like an awesome recipe. With pasts you can't go wrong. Beautiful pot!
Looks like lovely ravioli. Can't wait to try making it. I enjoy all your recipes. Your pictures are always great and instructions very easy to follow.
This pot is so beautiful that even while vacationing in Italy I still had to take time and enter your contest! I love your blog and all things Italian. Ciao
Thank you for the lovely recipes. Always a pleasure to read (& eat!)
Great recipe. Can't wait to try it and beautiful pot!
Thanks for sharing this recipe! It looks very yummy.So loving your copper pan.
Recipe sounds amazing and the pot is beautiful! Thank you for sharing it
Please take my email add. Off list of follow up comment. Too many emails! Error on my part. Thanks.
This pasta dish looks wonderful. I can't wait to try it this weekend. What would be even more awesome is winning the copper pot raffle!! Thank you for the opportunity.
Just when I thought I was overwhelmed by the scope and sheer number of projects I have in mind for myself, along comes ravioli-making, scooting right up there to the top of the list! This looks like such fun and I can almost taste its perfection. Cannot wait to start it. Off to get a ravioli mold.
Fingers crossed that I will make delicious meals in this beautiful copper pot.
We enjoy Ravioli with Pancetta and I look forward to making this recipe.
What a great article.
Thank you for sharing - can't wait to try it out!
This is such a beautiful recipe. I've love to try my hand at fresh pasta.
Yummy recipe! Love the pot too, thanks so much for the giveaway opportunity!
Oh man, this looks delicious. Fingers crossed for the amazing giveaway!
This sounds amazing. Can't wait to try it.
Love your blog(s), Elaine. (I read them all!)
Instructions are terrific and so too is the photography.
The copper pot is gorgeous. Hope it's my lucky day!
Looks delicious..and the pot is beautiful!
The ravioli sound great and this pot is beautiful!
I have a ravioli mold so can't wait to try this recipe. It looks delicious!
Thank you!
Love the recipe and the beautiful copper pot
What a delicious and so well written recipe. Have made an ingredient list for my next shopping trip
This recipe looks delicious. Hoping to win the beautiful pan. Lisa Bruun. Aztecmtg@aol.com
The pot is beautiful. (However, maybe not as beautiful as the ravioli.)
Looks absolutely delicious!
Trying this as soon as my kitchen is fully in tact!
That pot is gorgeous and I can't wait to try out the pasta recipe.
Delicious recipe and very easy to make! I love to make ravioli and that pot would make serving it from stove to table so easy!
Thank you for sharing!
That pan is a work of art! LOVE!
OMG!!!!! Ciao!!!!
This looks so good. My long time Italian best friend just made fresh mushroom ravioli's. Her and i are going to try this recipe. I shared with her, I hope you don't mind. I would like to say thank you for all your posts. I have made a few recipes from your website and have loved every one. especially your chocolate zucchini cake, and the nutella bread. My Grandchildren and kids Love, Love, Love it. Thank you in advance for all your hard work and sharing good tasting food!!!!
Sincerely,
Shauna
Love the pot, it's as beautiful as you say. Luckily I have all the ingredients for this recipe, minus the ravioli mold. I'll have to go free-style. Great looking and sounding recipe. Hope I get the announcement that this gorgeous pot will be mine for my birthday at the end of the month. Good luck to all the other eager entrants, as well.
Every Christmas Eve we make my Nonnie's homemade ravioli. I am going to add this filling and sauce to our repertoire.
I'm hungry now after looking at those ravioli!
This looks fabulous. Thanks for sharing the recipe and the opportunity for the pot. I have one of their pots in stainless steel and love it!
Wow, the ravioli dish looks as great as the beautiful copper pot, which is brilliant. I have been loving looking at that pot for a few years.
I was going to take a ravioli class in San Diego, but this looks better, and easier. I love your blog, and look forward to future recipes. Thank you
Thank you for the fantastic recipes!
I've tried many and they are spot-on delicious!
The pot is beautiful- what a showpiece for the kitchen!
Love the pot-AND the recipe!! The pot would be a great birthday present to me-since my birthday is
Oct. 30! :)
Great pot. Would love to have it.
I've been following your blog for years. Your photography makes everything look so tasty.
This recipe looks absolutely delicious!! Can not wait to try making ravioli for the first time. Thank you for all of your wonderful recipes.
This recipe looks fabulous. Most times it's the simplest preparation that makes a pasta dish taste the best.
Great recipe and such a beautiful pot! :)
What a gorgeous pot! Would look stunning in my kitchen.
Can't wait to try this!
This recipe looks fantastic!! I love all the ingredients...never have made homemade pasta, but am going to now! The Martellata Copper Pastaiola is beautiful! Thank you!!