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)
We haven't made ravioli in ages, and that is a mouth-watering recipe. Thank you for the giveaway opportunity!
Oh, my goodness, what a fabulous giveaway! And this recipe sounds absolutely delicious. It is going on the menu next week!
This recipe looks delicious! I would love to have this beautiful pot in my kitchen; thank you!
Looks delicious! Love that pot!
Love the pot. The recipe looks fabulous!
The ravioli look fantastic and the copper pot is beautiful! Always enjoy your posts and recipes!
My two favorite things - mushrooms and pancetta. This recipe is a winner! I guess I'll have to get out my ravioli maker and try it!
The ravioli look absolutely delicious! I really enjoy your website. The copper pot is Beautiful! Wow, would I love to cook with it in my kitchen!
I enjoy reading and trying your wonderful recipes. I have never cooked with a cooper pot before, will have to purchase one. I can see why you display it, it is beautiful!
A lovely pasta pot! I don't own one with an insert. I would like to try to make ravioli. Thanks for the photos and step directions.
Such a beautiful pot and delicious-sounding recipe! Thanks for all your gorgeous pictures and step-by-step instructions.
ANYTHING mushroom and ANYTHING pasta. Even better when fresh! Your recipe looks great--thank you!
This ravioli is wonderful! Will make again!
Great recipe, fabulous pot for your give-a-way!
This pasta dish.. yum! I cannot take my eyes off the beautiful pot!
Great directions! I like your idea of using the mascarpone! I am definitely trying this one. Thanks for the tips! I love the pot also. Thank you!
What a beautiful, tasty recipe and gorgeous copper post. It would look stunning on my stove.
This recipe looks mighty yummy and not all that complicated to make! Love your blog, always something yummy and tasty to make and serve. Happy Halloween, Hanukkah and Christmas and yes turkey day tooooooooo!!!!!!!!!!!!!!!!!!!!!!!!
Oh, that is gorgeous! I have fond memories of making ravioli with my grandma...thanks for taking me back!
Will definitely try this wonderful receipe. Would love to win this pot. I have a hand made copper polenta pot passed down to me by husband's Uncle Dante.
Love your blog.
Amelia
This will definitely be included in my Fall dinner rotation! Mille Grazie!
Your blog is one of my top 5 favorites. Every recipe of yours that I make turns out well. Can't wait to try this one!
Such a beautiful pot!
The ravioli look delicious!
I need this pot - and these ravioli - in my life!
I can almost smell the delicious aroma of this dish cooking in my kitchen soon!
This looks delicious- looking forward to making it now that the weather is getting cooler!!!
I came to Alaska 2 years ago. It started out as a summer job and decided to stay. I left all my cookware behind and I have had to repurchase EVERYTHING! I absolutely love ravioli and Italian is all I cook. There are no good Italian restaurants here in Fairbanks so I have to coo my own. I would absolutely love and appreciate this beautiful cooking pot. Everything I have is from the resale store. Something new and beautiful would be amazing. Thanks for the wonderful recipe too! Now I have to buy the ravioli press too.:)
Best regards from the last frontier!
You have a beautiful website. I will definitely try these delicious looking ravioli! And the pot isn't so bad either!!! Would love it.
Currently in Salerno, IT. Have sworn to make ravioli when I return home. After eating fresh here can never go back to store bought. This post is a true inspiration.
Grazie! Gary Evans
Great looking pot! And pasta.
Wow! This is so unbelievably gorgeous! Thank you so much for the chance!
This recipe looks delicious! I am definitely going to try it.
Looks delicious!!! Thanks so much for all the recipes you share here!
Thank you for the delicious ravioli recipe. Pity we are not eligible in Malta for the wonderful copper pot!!!
Oh my! I found this site and just went crazy. I married an Italian and he loves homemade pasta.I love the recipe and can't wait to make it . The beautiful pot is just stunning and I know if it was in my kitchen I would spend all my days just starring at it (and cooking in it also). Thank you for having this site and showing me how to make homemade Italian food.
Can't wait to make the ravioli! Love, love, love the pot, too!
Great recipe!! Yummy!!
It never occurred to me it would be that easy to make ravioli!
I love all of your recipes! This one sounds delicious - perfect for the fall! The pot is beautiful. Thanks for hosting the giveaway. :)
Lovely ravioli.
Looking forward to making this. Love the copper pot!
The pot is beautiful and this recipe sounds amazingly good!
Love your recipes so much!!!
I don't know which looks better, the pot or the ravioli!
Holy ravioli, that looks sooo delicious. I've just started making my own pasta (invested in the roller/cutter attachment for my Kitchen Aid) and now I'm inspired to try my hand at putting together some ravioli. The copper pot is beautiful. What a wonderful addition to anyone's kitchen's hardware. Love the blog and really enjoy getting updates and new recipes. As others have noted, the photography on this site is a thing of beauty as well. Carry on!
Can't wait to try. Thanks
I love everything Italian! I can't wait to try the ravioli. Thank you for the opportunity to win the beautiful copper pot!
...okay now I want a ravioli mold!
That recipe looks awesome! Thanks for the chance.