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)
I was excited to read this post as I have been looking for a filling a little less traditional. This looks savory, just perfect for fall with a nice glass of crisp white wine. As always, the presentation is beautiful! Can't wait to make this recipe.
Mushrooms and Pancetta two of my favorite things wrapped up in delicious Pasta...these Ravioli will be served at my Thanksgiving Dinner.
Thank you for sharing!
Mary Ann
This pot would come in handy when I make the mushroom ravioli recipe. It looks absolutely scrumptious.
Thank you for sharing this wonderful recipe. It looks almost as good as the pot! :-) Is it lunchtime yet?
gorgeous pot!
Love this recipe, used my ravioli stamp I bought in Rome ...
Thanks
I have been picking wild mushrooms here in upstate NY for the last few weeks like crazy! the weather is perfect for a variety of late summer/fall 'shrooms. this recipe is going to work PERFECTLY with those! thank you once again for a fantastic addition to my cooking repertoire!
What a beautiful pot! here is best wish to the lucky winner. thanks for doing the give away.
I tried many wonderful, delicious recipes from your blog posts. Here is another I cannot wait to try. Having a chance at a beautiful copper pot is pretty good too.
Thanks for these detailed instructions on making ravioli. I have cutters, but the molds look like they would make it a lot easier. Will give it a try, and who doesn't love mushrooms!
Love your delicious recipes and it would be a dream come true to have this exquisite pot!
date night with the boyfriend... i am so making this!!!
Another beautiful recipe. Can't wait to try this.
This recipe looks so incredible! I love making homemade pasta and ravioli. Thank you for sharing!
I LOVE this pot !!! I collect copper and it is beautiful!! And I love pasta...actually anything Italian - I lived in Italy for 3 years! And I must try this recipe!! Thank you!
MaMa Mia!
Love the recipe and fresh pasta, you made it easy to follow:
We cooks think Lagostina copper pots are "Lovely"😌
Thanks
Your blog has such beautiful pictures! Makes me proud to be Italian
Can't wait to try the ravioli recipe. It sounds delicious...a vegetarian delight. The pot is beautiful. How wonderful some lucky person will have a chance to own it. Love your recipes, they take me to Italy!!
This is a must try recipe. We love all the ingredients. Can't wait to try it.
Thank you!
Jan
Wow, I just fell off my chair. This recipe looks like pure heaven. I pinned it to pinterest so I can make it for my family. Thank you so much for the opportunity to enter.
Love the pot and love the recipe!!
Great reipes never had a bad one here
My sister has an Italian student living with her. I always forward these wonderful recipes so she can make him some 'food from home'. He really enjoys them and throws in a bit of his own advice as to how it should be cooked or add a little of this or that! Usually the dishes are terrific and need no adjustments!
Recently inherited my mom's ravioli mold, so must try this recipe soon!! You make everything look so easy. And that pot is a real beauty.
Wow so beautiful! I would love to upgrade to beautiful copper! I love your blog, Im so glad I found it!!
This looks absolutely outstanding. I'll be trying it this weekend with one of the many ravioli stamps I have collected while in Italy. Thank you for sharing!
This pan is a work of art, a thing of beauty. I would absolutely love to have such a beautiful vessel to create meals with....thank you for that opportunity. I am definitely going to make those ravioli - after I order the molds!
Looks so yummy!
Oh to have that pot... so need one after my 99 year old Italian grandmother scrubbed my ionized clad one "clean" LOL
Can't wait to try this...What a beautiful pot....
I've got to get me a ravioli mold! I've made them by hand before but this would simply the process.
This recipe looks so good. I love to cook and would love to have that cookwear.
Your pictures are beautiful and help make it a lot easier to understand the recipes. I love your blog, keep up the good work! Thanks!
This recipe looks amazing. Two of my favorite ingredients. Yum!!! Happy cooking everyone.
I do a lot of cooking. This Lagostina Martellata Hammered Copper Pastaiola Set would be so nice to have in my kitchen. I'd make my spaghetti with meatballs.
The recipe looks fantastic. Can't wait to try it with a big glass of red!
Beautiful pot! We have just started making homemade pasta and your recipe looks great. Thanks.
Haven't made ravioli for a while; I'm inspired. Would love to add that gorgeous pot to my kitchen. A great give-away!
Although I am not a mushroom fan, this looks like something my family would love, so I am going to try it!! I sure could use that pot too! It's beautiful!
I am drooling over the copper pot, and the ravioli.
Love, love, love Italian food - thank you for a gorgeous post, recipe AND giveaway!!!!
Love the recipe, looks like fun.
The recipe sounds great and can't wait to try it and the Martellata Copper Pastaiola pot.
Beautiful!
I go crazy over copper, pasta of any kind and your cinnamon bread is to die for!
This looks delicious and that pot is absolutely gorgeous!! I would love to make homemade ravioli but I don't have a pasta roller.
Love this pot and the recipe!
I love ravioli! I'll definitely be making this!
i have had the best time reading your post.Your instructions are clear and the picture are wonderful. i have learned to make my own pasta from you.We have the best time rolling it out and cutting it. We have it hanging on coat hangers and they are hanging all over our kitchen. It really is easy. Now I am about to tackle ravioli. Think how pretty that pot would be in my kitchen cooking my new found talent of making pasta.
I think I gained five pounds just drooling over your beautiful pictures! That copper pot is seriously beautiful too!