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 have never made ravioli but will try!
Gorgeous copper cookware; I would leave it out as well.
The ravioli looks delicious; however, if one doesn't eat meat, would it still be as good if I left out the pancetta?
Thanks for a beautiful cooking blog.
This recipe looks great and I'm sure it tastes wonderful. I love the way it looks when cooked with the beautiful Martelata copper pot!
I don't know which is more beautiful...the stunning copper pot or your mushroom ravioli! Thanks for the inspiration...I love your recipes..
This ravioli looks amazing! Seems like a great weekend project and I can't wait to try it. Grazie!
Love the pot and thanks for the easy to follow receipe
Thanks for the recipe and the give away!
Gorgeous pot! I would get quite a bit of use out of it. Great recipe, too. Going to make it this week,
Thank you.
I've been saying for awhile now that I need to start trying to make ravioli, you make it look so easy! This looks completely delicious! Might be just the push I need :)
That pot is beautiful and the pasta looks divine.
Loved the Lemon Cake! We just returned from two weeks in southern Italy, including Capri, and it couldn't have been a better trip. Capri is spectacular and this cake is a great reminder of an incredible adventure. Keep up the great blog, we enjoy it immensely!
Love all of your recipes.
I just started making Ravioli great timing.
The pot is beautiful
Thank you
The ravioli recipe looks delicious and that copper pot is gorgeous...
Cooking is my passion! I would love this pot!
You make homemade ravioli look easy. Cant wait to try!
This looks and sounds fantastic, I am putting it high on my need to make list!
We just returned from Italy and I am anxious to make ravioli-your recipe looks perfect! I have the mold, now to win this glorious steamer pot! Thanks for the opportunity!
The ravioli look scrumptious! I cannot wait ti try the recipe. I have made ravioli before, but not mushroom.
After making them it would be great to cook them in that beautiful pot!
It would be wonderful to win the pot!
Thank you!
Patrizia
Oh, gosh, what a beautiful pot; I would love to have it take up residence on my stove. 💙💚💙
Thank you for the wonderful recipe and explicit directions and photos.
I have been looking for a different side to serve with the traditional Thanksgiving Dinner. This sounds like a winner!
Recipe for ravioli looks delicious. I've never made homemade pasta, but this an inspiration to try.
Thanks!
Nice recipe. I use a little less flour - 2 cups - with three eggs. Also, while the steamer/drainer insert looks nice, I prefer to use a spider to remove the ravioli from the boiling water and then briefly heat in the sauce rather than the serving bowl. That way I can spoon some of that wonderful pasta cooking water (flour + salt) into the sauce and let it reduce around the ravioli. then cheese. It is a superb recipe, regardless.
I always look forward to receiving your emails!! And your recipes are always delicious!! Being of Italian descent, your holiday recipes bring back a lot of memories of many Christmases and Easters with my grandparents! And winning that gorgeous pot would just add to them. Thank you :)
Wow - the recipe sounds wonderful - can't wait to try it. Thanks so much for posting.
This pot is so beautiful! Thank you for your fresh and thoughtful recipes, everyone I have tried have been winners!
I'm always happy to receive a recipe email from The Italian Dish and this was no exception. Happy Cooking!
The pot looks beautiful and the recipe looks delicious!
An iteresting Italian recipe!!!
Very easy steps with appropriate details encourages to complete the whole recipe "Mushrooms Ravioli with Pancetta (Italian bacon)...!!!
I like to make this homemade delicious dish...!!!
Thanks in advance!!!
Evangelia
I love your recipes and step-by-step instructions. However your photography is stunning!!!! Thanks for inspiring so many of us! The copper pot is gorgeous and would look great on my stove top as well! ;-)
A lovely recipe and a lovely pot. Fingers crossed.
I don't know what is prettier...the pot or the pasta!
What a great dish and a lovely pot. Thanks for your post!
Cooking is my passion! I would love this pot!
Lovely cookware! This recipe may be my motivation to finally buy. Ravioli mold!
This dish looks delish!!! And I covet that pot!
I know if I had this pot I could learn to ake this fabulous looking dish!!!!🍽
Can't wait to try your recipe, it looks so very delicious and I adore that pot!. I have never made ravioly before but you made it look so easy. I bet I could just use a rolling pin instead of dough rollers but I'm definitely ordering that mold and the pastry cutter. Please pick me as the winner! Have a Great Day! dharris214@yahoo.com
Thanks for this delectable recipe. The copper pot is beautiful and would be greatly used and enjoyed.
Looks delicious! Can't wait to try this recipe :)
It's only 10:00 a.m. but now I'm so hungry for mushroom ravioli. I have a couple of copper pots but nothing this gorgeous!
I enjoy your recipes and the explanations that go along with them. The photography is beautiful and so helpful in understanding the process. The pictures give me the confidence I need because I can see what you mean and what everything should look like. I have made many dishes and they are enjoyed by my family and a "Dinner Group" of friends that have been meeting for over 30 years. They wonder where the inspiration comes from for the dishes I bring to our gatherings. I give your posts all the credit! Thank you
What a lovely pot offer to your followers! This type of cookware should be on everyone's
shelf. The recipe looks easy enough and sounds like a delicious meal.
Fabulous !!! Making these this weekend . I purchased the ravioli ( ice tray ;) last year and have yet to try it out ... I can't wait !!! Thanks for the recipe ... I'll respond back after I make them
What a beautiful pot and if I'm the lucky winner I'm sure it would become my favorite one to use.
This looks absolutely delicious. Where do I get a ravioli mold and cutter?
This pot looks heavenly!!
Your blog is always inspirational, beautifully presented and interesting. Have you ever considered compiling the recipes and techniques into a book? I bet it would be a hit!
Oh, that looks delicious. I need to make these ravioli. The copper pot is gorgeous!!
I love your recipes and step-by-step instructions. Your photography is stunning. The copper pot looks beautiful and I would also leave it out!
I've always wondered about ravioli molds, whether they're a 'gimmick' or not. I've made pasta, but never ravioli, so I think I'll give this a shot. The picture-by-picture explanation and written instructions are just what I need. Thank you. And that beautiful pot! What a lovely classic that will be for someone. Yes, I'm hoping that someone will be me. :)