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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)

Must, must, must get this ravioli mold! This recipe looks like yet another to add to my favorites. And ooh copper pot from Lagostina...absolutely beautiful. Merci

October 17, 2016 | Unregistered CommenterSally

This looks great! The last time I tried to make ravioli they were a mess, I've been nervous to try again... but this recipe makes me want to give it another try!

October 17, 2016 | Unregistered CommenterMonique

This is such an elegant dish. I have to make it soon for special guests..

October 17, 2016 | Unregistered CommenterHeidi McCauley

Love your recipes, must try this one soon. The copper pot is
beautiful and would look great in my kitchen.

October 17, 2016 | Unregistered CommenterNonnieB

The ravioli looks amazing and the copper pot is just beautiful. My husband has just started collecting little copper cups and bowls so this would make an amazing birthday present for him. :D

October 17, 2016 | Unregistered CommenterSally

The recipe is so easy, and mushrooms are perfect for a fall dinner.

October 17, 2016 | Unregistered CommenterPatricia

Beautiful pot! Copper looks so warm and welcoming in the kitchen. Your post is lalways lovely, and so professional. Being a Michigander myself, born and raised, I'm always curious as to where your cooking demonstrations are. This will be my first ravioli try. Thank you.

October 17, 2016 | Unregistered CommenterDonna

This is a beautiful pot. Looks too beautiful to cook with.

October 17, 2016 | Unregistered CommenterHeidi McCauley

Pasta is not only a good healthy meal option, it is also one of the most affordable. We eat pasta in one form or another at least twice a week.

October 17, 2016 | Unregistered CommenterDavid

Inspired to get my ravioli mold out this weekend!

October 17, 2016 | Unregistered CommenterSusan Baxter

Always been afraid to try pasta. Clear instructions may make me brave enough to try. Looks delicious!

October 17, 2016 | Unregistered CommenterPat

The ravioli looks amazing! Our favorite Italian restaurant has a mushroom ravioli that I am crazy about and this recipe looks similar with the exception of the pancetta (which I think is brilliant). The copper pot is gorgeous, too. Something about Fall always makes we want to purchase anything with a copper finish.

October 17, 2016 | Unregistered CommenterChristine

I'm going to use the mixer method. I have company coming this weekend, so this might be perfect for them.

And the pasta pot...wow would that look great in my kitchen that is being totally renovated starting in January.

Great pictures....thank you!

October 17, 2016 | Unregistered CommenterAnne Marie B

Recipe looks amazing! Excited to try out as we enter pasta season.

October 17, 2016 | Unregistered CommenterGeorgia

You had me at pancetta and mushrooms ;-) The only homemade ravioli I've ever made called for wonton wrappers, and although it was good, it wasn't really ravioli. Your recipe is convincing me it's time I try to make the real thing!

October 17, 2016 | Unregistered CommenterNancyB

This looks incredible! Mushroom ravioli is my
husbands favorite dish. I think this will make a
perfect birthday surprise. Thank you for all your
luscious recipes.

October 17, 2016 | Unregistered CommenterJoyce Sutter

What a gorgeous pot and can't wait to try this recipe.

Holly

October 17, 2016 | Unregistered CommenterHolly Dunn

Yum!!! We love ravioli....... And I love this pot. It is so beautiful.

October 17, 2016 | Unregistered CommenterAmy

Looks delicious!

October 17, 2016 | Unregistered CommenterSuzanne

Looks delicious and the pot is fantastic!

October 17, 2016 | Unregistered CommenterKim Smith

This recipe looks amazing! Can't wait to try it. I love reading your blog and getting new ideas for cooking.

October 17, 2016 | Unregistered CommenterA. Bragaglia

Everything about this post looks fabulous! Thank you for sharing. Hope to add this recipe to my Christmas visit with my sister and her kids..

October 17, 2016 | Unregistered CommenterKelly

That is a very beautiful pot. My family would make good use of it as well.

October 17, 2016 | Unregistered CommenterKathleen P

Love your website. Your recipes always look delicious. I am ready to try my hand at home made pasta. Now I need a new pot to cook my pasta. The copper pot is beautiful. Thank you for the opportunity to win this fabulous pot.

October 17, 2016 | Unregistered Commenterpatricia

Oh My Gosh!!!! I would almost sell one of my five kids to have this!!! It's beautiful!!

October 17, 2016 | Unregistered CommenterCourtney Wells

Looks wonderful! I'm going to have a pasta-making party this winter and I think this just made the list! :)

October 17, 2016 | Unregistered CommenterSarah H

Have been making ravioli, but not loving them. Going to give this a try as I also have morel mushrooms frozen waiting for the perfect dish.. May mascarpone is the secret ingredient I was needing.

October 17, 2016 | Unregistered CommenterAnnBS

Can't wait to try this recipe!!!

October 17, 2016 | Unregistered CommenterPattie farrell

I love copper pots ! AND I love pasta.
I hope I can master the ravioli method. I will certainly try.

October 17, 2016 | Unregistered Commentercarol Irene

I love the website and all the receipes. Thanks!

October 17, 2016 | Unregistered CommenterBill

Elaine: thanks to you and your site, I have recovered so many of my mother's and grandmother's recipes. I don't know if your family was from Sicily, but your cooking and style are so much like their's. Thanks so much for the love!

October 17, 2016 | Unregistered CommenterRenee Carey

Fabulous pot! Thank you!

October 17, 2016 | Unregistered CommenterGeorgene Didato

This pot is so lovely, it would be a dream come true to win it. I absolutely adore making homemade pasta, there is nothing like it.

Thank you for hosting this giveaway, and your wonderful website. I have made the bread, honeymoon ravioli, pie crust, and berry pie. I appreciate sharing your time, recipes and give-away's with us.

Deb

October 17, 2016 | Unregistered CommenterDeb S.

Recipe looks delicious and easy! Love, love the copper pot!

October 17, 2016 | Unregistered CommenterMaryEllen

Looking forward to trying this. I'm assuming I can make it without a ravioli mold?

October 17, 2016 | Unregistered CommenterMEC

Love your blog......love the pot......just mad about anything Italian!

October 17, 2016 | Unregistered CommenterSuzy Wolanski

This recipe looks wonderful. I am looking forward to making it this weeken!

October 17, 2016 | Unregistered CommenterSue Neuder

Fantastico! Grazie mille!

October 17, 2016 | Unregistered CommenterLindaB

It is chanterelle season here so I'm thinking of using them in the pasta. The copper pot would be great in our kitchen and the ravioli on our fall menu!

October 17, 2016 | Unregistered CommenterD'Anne Bissell

This recipe looks wonderful and the pot is amazing! It would make a great gift for my husband (the only cook in the house)!

October 17, 2016 | Unregistered CommenterEileen McCaul

If I win I would love for you to visit and we can make this dish and break in the pot!

October 17, 2016 | Unregistered CommenterLori

Recipe looks absolutely delicious.....cant wait to try them.....thank you for sharing...

October 17, 2016 | Unregistered CommenterLinda

Thank you for sharing such wonderful recipes .. that even novice Italian cooks like me can try. My husband's family is from Sardinia. His father and Aunt are wonderful cooks, which was a bit intimidating for me, but they were also very generous with their tips and recipes. Now, 30 years later, I can keep us with them in the culinary department! Italian cooking is so authentic and cultural ... our three daughters are now in the swing of cooking. So fun!

October 17, 2016 | Unregistered CommenterSharon Scarpa

I was going to make your Honeymoon Ravioli for my next Cookbook Club (theme is Cheese!) but I think I might make these instead! That pot is beautiful and looks so functional!
Thanks for all the amazing recipes!
-Becca

October 17, 2016 | Unregistered CommenterBecca M.

Looks yummy! Thanks for the giveaway.

October 17, 2016 | Unregistered CommenterEdye

Love your website! This recipe sounds wonderful. Thank you for your step by step directions and beautiful illustrations.

October 17, 2016 | Unregistered CommenterKaren Gallagher

We love making ravioli. I have the mold and it makes the work a breeze. This recipe looks fantastic. Will be making it soon.

October 17, 2016 | Unregistered CommenterLori

Recipe looks delicious!!

October 17, 2016 | Unregistered CommenterBrie

Looks yummy. Thank you.

October 17, 2016 | Unregistered CommenterLynda

What a beautiful utensil and recipe. YUM !!

October 17, 2016 | Unregistered CommenterJody

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