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)
Love the copper pot!
Wow, what a beautiful pot! And so convenient too for pasta--I love making fresh pasta!
This recipe looks really good!
Both the recipe and pot are a labor of love. Thank you
Looks yummy! And that copper pot.....beautiful!
Thanks!!
I've made ravioli a couple times and love it. Thank you for this recipe, it looks delicious, and hope to make it soon. I'd love to have the beautiful copper pot, hope to win it. If not, I still have a great recipe, thanks!
Suzanne
I love your web site💕💕. Every recipe I have tried has been a huge success with my family and friends. The photography is stunning too. Thank you for sharing with us!
Recipe looks delicious and can't wait to try it. Hope to win the gorgeous copper pot!!
I love making ravioli, and I will add this recipe to my collection. Thank you so much!
Sounds great and the pot is beautiful.
This recipe looks DELICIOUS! Thank you for always posting recipes in such a fun and easy to follow way. I always enjoy your blog.
And am looking forward to making this mushroom and pancetta recipe. Sounds so delicious! Plus this pasta pot is truly gorgeous.
I have yet to try out my ravioli making set...I think I'm inspired!
My sister absolutely loves mushrooms. I can't wait to make these for her birthday dinner in November! I have tried many of your recipes and love them all! My family especially loves the Nutella bread! Thank you!
Ravioli looks just like the ones my mom use to make Sunday mornings for the family lunch.
Will definetly make this recipe, looks amazing and not difficult. Tried many of your recipes all great!
Thanks for taking the time to share.
Emily La Rocca
October 17, 2016
Add me to the list! What a wonderful pot. I love ravioli and will have to try this recipe!!!
Thanks for sharing this Elaine!
Patti
As always, delicious recipe, beautiful pictures, and now a gorgeous giveaway...WOW! Can't get any better than this!!!
Ooo la la! Recipe looks fantastic! The hammered pot too.
What an amazing pot! Thank you for the wonderful giveaway
Erin
erinloves2run at gmail dot com
What a gorgeous, gorgeous copper pot! This is indeed a fabulous giveaway!
Those ravioli look delicious! Pancetta males everything better.
hello,
this looks like the simple kind of pasta recipe we like - and eat many many nights in the chilly winter.
I'd love to have the pot, because I often blanch the vegetables - broccoli, green beans, carrots, peas - prior to adding them to a pasta dish.
Ciao Ciao
I love all things Italian & this is definitely a recipe I am going to try. Thank you for the opportunity to win the gorgeous copper pot & for all your great recipes!
I know you said only us residents,but l love the copper pot and love your recipe for mushroom ravioli l, ve made pasta at home but not ravioli , so it's look good and will make these ,they look so good ,l love the photos and how to make them ,my mother use to make ravioli but not mushrooms,she not with us anymore but l will try this recipe ,thank you for sharing this recipe, and by the way ,l will pay postage if you let Australian residents win ,thank you ,looking forward to more recipes . Bye Luisa Moro 54 Greenvale drive Greenvale 3059 Melbourne victoria Australia
I'm trying this! With your directions, I think I can do a fairly good job.
A stunning pot--and so useful! I cook a lot of pasta, so this would be perfect.
The ravioli looks delicious! And the pasta pot is gorgeous!!!
I love making ravioli. This looks like a prefect recipe for a vegetarian dish if I forgo the pancetta. Or I can make it both ways for "mixed" company.
Thanks for the recipe and all the wonderful treasure you share.
We LOVE ravioli... can't wait to make this recipe-
This looks delicious and what a gorgeous pot!
I haven't made mushroom ravioli in a while and will definitely try this recipe soon. Thanks for inspiring me.
Thank you for the great looking recipe.
Grrrreat recipe....! Love to make my own ravioli with different fillings..... And to cook them in that WOWZER POT.....
I've been making Italian food for my wonderful Italian husband for 51years!!! I can't wait to try this recipe. It looks delicious! I LOVE the gorgeous copper pot! I'd certainly keep it out all the time too. Here's hoping!!
This pot is beautiful and I would love to fill it with any of your recipes, including this recipe for mushroom ravioli. There's nothing like the earthy flavors of different varieties of mushrooms. I am always excited when there is a vendor at our farmers market who has them. Thank you for the opportunity to win the great pot.
This looks so delicious.! Thank you for a beautifully written recipe.
so many uses for this pot and your mushroom ravioli is to die for o my i love raviolli any kind and this is nice
I just bought a pasta machine! I can't wait to try this recipe!!
This looks fabulous and answer the usual question in my house on Sunday: What's for dinner. I have everything I need to make this tasty dish. All I need is the perfect copper pot to cook the ravioli.
The recipe looks delicious and the pot is gorgeous! I'm an American military spouse living on a U.S. base in Germany -- am I eligible for the drawing? We have an American P. O. Box address on base. Either way, thanks for the giveaway!
Mushrooms and bacon are everyone's favorite in my house. So happy to add this fabulous recipe to my collection. The raviolis are easy to make and will be great for the holidays.
Thanks so much Elaine!
Julie Ann
Beautiful copper pot. Thank you for the chance
This is one of many amazing recipes on this blog! I return again and again for new ideas and inspirations in cooking for friends and family.
Love the pasta and the pot. You're right, its too cool to put away.
Love the look of copper!
This pot looks amazing! And the ravioli look equally as good; they're one of my favorite types of pasta!
wonderful treatment of pasta and beautiful photography and the usual clear directions, and I know what you mean about perching your favorite handsome pot or pan on the stove!
I absolutely LOVE your posts and recipes--have made several and they are spot on fantastic--thanks for the opportunity to win the pot--oh my--what an amazing piece of cookware!
Looks delishious! Looking forward to making it. I love the copper pot...
Oh Yum....cannot wait to make this!