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 this recipe and LOVE the copper pot! My daughter is in culinary school and we live to try new recipes. Giving it a try this weekend. Thanks.
This recipe looks amazing!! I'm hosting New Years dinner this year and am definitely looking forward to making this dish!! P.S. the pot is gorgeous, too!!!Thanks for all the wonderful recipes I've found on your site!
I love mushroom ravioli but I don't eat meat... any ideas for a replacement sauce to go with this pasta?
My new kitchenaid mixer had become my newest best friend. I am attending Italian cooking classes as often as possible and am learning so many new techniques and pastas. MANGIA! This would really be a working showpiece in my busy kitchen! CIAO!
Great pics and what a fantastic recipe. Can't wait to try it.
Looks amazing! Can't wait to try this recipe! Thank you for all the terrific info on your site!
What a beautiful pot and delicious recipe!
Such a beautiful copper pot, would love to have it. Making ravioli has always seemed so intimidating but with your detailed instructions I'm thinking of giving it a try. Sounds delicious.
I can't wait to try this recipe!
Making this weekend! Thank you!
mushrooms + mascarpone + pancetta = DEVINE! Cannot wait for my big sis to make this for our Holiday dinner! Cheers!
The ravioli look delicious and the copper pot is beautiful.
Very delicious looking Ravioli!
Thank you for taking the time to post so many photos of your process! It was helpful to see how you use the ravioli mold - I recently received the same one as a gift and after seeing your photos I think the second time will be the charm!
Have never cooked with a copper pot. Would like to try. Thank you always for your excellent column.
Looks great!
Looking forward to making the ravioli.
Thank you
As the season change a perfect time to make your mushroom ravioli, homemade pasta is a tradition with my sons and nothing would give me more pleasure than to have a Lagostina copper pot displayed on my stove and it would certainly be utilized weekly.
I've always wanted to try making homemade ravioli, and you make it look easy with this tutorial. I'm pinning your recipe to try it soon. Thanks!
Just wanted you to know that I made this recipe and it was delicious. Thank you so very much for the great directions. The pot is beyond gorgeous and so versatile.
Also, thank you for blogging. I discovered your blog years ago and enjoy it very much. Your blog first caught my attention since I am of Italian descent with my father having been born in Northern Italy.
Beautifully simple recipe; gorgeous pot. Wonderful pairing of deliciousness & beauty. Thank you.
Beautifully simple recipe; gorgeous pot. Wonderful pairing of deliciousness & beauty. Thank you.
I remember making ravioli with my grandmother when I was five years old. This recipe brought back memories of that. I make my own pasta for special occasions and have wanted to purchase a ravioli mold like you have used. Now I have a reason to purchase one! This recipe sounds really delicious!
This looks delicious! I haven't made homemade ravioli in a long time! Thank you for the inspiration get the mold back out!
I am a pasta novice, so I appreciate your detailed ravioli instructions. The copper pot is gorgeous!
I love all of your recipes for their great ingredients, clear instructions, and beautiful presentation. So many of your recipes have become staples in my repertoire.
This recipe looks fantastic. Thanks for the detailed notes.
William
The ravioli looks luscious and plump! I definitely want to try this!
I love ravioli, but have never tried making them. This sounds so easy!
I've made your Lemon Cake from Capri....so easy and delicious. I've also, since coming home from my first trip to Italy this summer, gotten into the habit of making fresh pasta with your super simple recipe. This pot would be another wonderful addition to my kitchen; from your blog to my home!
Recipe looks delicious! I will definitely try this recipe.
Can't wait to incorporate this recipe into our annual ravioli making! Delicious 😋 And that copper pot.....Beautiful!
This recipe looks amazing! Have yet to attempt homemade pasta - this recipe may be all the inspiration I need! (just finished making your excellent Italian Wedding soup - which will now be my new Easter dinner soup!) Thank you!
This dish looks and sounds fabulous!! I will definitely try it!! Thank you for sharing it!
Looks delicious! Thanks for posting.
Ooooohhh!! This recipe looks so yummy! Definitely going to make it. I've made many of your recipes and they always turn out great.
That recipe looks delicious. I need to take the time after the holidays to learn to make this. Thanks for the inspiration.
Great recipe and a nice change from a red sauce!
I've started growing shitake mushrooms and am excited to try this recipe. I'm sure the ravioli's will look beautiful in this lovely copper pot.!
Thanks for sharing this recipe! I'm putting it on my list to try the next time we make homemade pasta!
I think this is the most beautiful pot I've ever seen and I love the ravioli recipe.
I think this is the most beautiful pot I've ever seen and I love the ravioli recipe.
What a pretty pot, and that recipe looks delicious!
Yum! I can't wait to try this! It's perfect for the chilly days ahead on the East Coast.
Berta
I would love this vessel for cooking!
Copper pot is just gorgeous! I will have to try your ravioli recipe; I have always been hesitant as my previous attempts always open up in the boiling water!
The ravioli is making me hungry! I would love to make it in the beautiful new pot!
Looks delicious!
This looks amazing! Just back from Italy and raring to give my new pasta skills a workout! Thanks!
Lovely Copper Pot!