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)
What a beautiful pot. Thank you for sharing! The ravioli looks absolutely delicious!
I love the earthiness of the mushrooms with the richness of a pancetta and butter sauce. Can't wait to try this recipe! Your recipes are always show stoppers!!
This ravioli sounds amazing. I am going to make it this werkend
The recipe is one I will have to try. I have always loved cooking andI have long wanted a copper pastaiola! Thank you for the recipe and the opportunity to win one.
What a wonderful recipe. Love your food photos, too.
I am always looking for new ideas with ravioli, and cannot wait to try this recipe. I thoroughly enjoy your blog and website, along with your variety of recipes.
You are right, the copper pot is beautiful. If I am fortunate to win it, I would definitely use it and display it as well.
Your ravioli recipe looks/sounds divine! Would love to try it soon. Thank you for the step-by-step instructions!
The Martellata Copper Pastaiola is ravishing! It's easy to see why you would want to keep it displayed on your stove...so would I!!!
Yummy eating...~Sandie
I love ravioli. This one looks fabulous. It will definitely be on next week's menu. Thanks.
Gorgeous recipe and beautiful copper pot! This is a perfect cozy fall dinner!
I love getting your emails. I use so many of your recipes. Each and everyone is delicious!
Love this pot it's stunning!
Love your website !
Thanks for making my family meals so delicious!
Gorgeous recipe and beautiful copper pot! This is a perfect cozy fall dinner!
Nice recipe; looking forward to trying it!
Looking forward to making these raviolis for the holidays. Your recipes are great
I can't wait to try this recipe--it sounds so yummy but everything always looks so nice on your website! Beautiful pot too--would love to have that sitting on my stove!
Thank you for such a wonderful giveaway! I'm Italian and love the quality of Lagostina products <3
Ravioli is my favorite. Never tried to make it and this may change my mindset. Thanks for sharing!
This dish will be on our table soon! The copper pot is a beauty! Thank you for sharing.
I love this blog, I get so excited whenever I see a new post! This looks beautiful and delicious, I can't wait to try making it for my family. Beautiful pot as well, I am obsessed with copper cookware. Thank you for this opportunity!
i'm so impressed by your ravioli!
I have been following your posts for quite sometime. You are inspiring me with every one! Thank you!
This dish looks amazing!!!! I can't wait to try this one - I'm going to buy a ravioli mold (otherwise my raviolis turn out to be huge!!). Thanks for the great recipe!
How beautiful! I can imagine cooking with this beautiful pot in my kitchen with my growing family! Beautiful recipe I cant wait to try!
Ravioli has always been my very favorite. I will definitely try this.
Looks like a fantastic recipe will definitely try it
I'm hoping my wife will make these for me :-)
The recipe looks great and the pot is beautiful!!!
Man, you had me at pancetta! The mushrooms are a fabulous bonus. This is a definite "must try"---of course, the pot is insanely gorgeous :)
It looks delicious!
Wow! What a beautiful pot. And those ravioli look amazing too. I'd never heard of a ravioli mold! Thanks for this!
That pot looks fantastic, and so do the ravioli.
That's a crazy gorgeous pot! And I can't wait to try the ravioli recipe--it looks delicious!
This looks delicious !!!!!!
Thanks for recipe & directions.. I have a ravioli mold that was my mother's but did not know how to use it.
These ravioli look awesome will give them a try. Love, love, love the pot too.
Thanks for the giveaway, and the delicious recipe
Piatto Celestiale!
Molti Ringraziamenti,
Angela
I live in Canada ... not entering but had to say the ravioli and the pot..=beautiful.
What a beautiful pot! And what a great recipe, can't wait for the weekend so I can try making them.
Looks delish can't wait to try!
These look and sound AMAZING! And that pot is just beautiful!
I also use the ravioli mold and when freezing, I put a piece of parchment paper on the tray to set the ravioli on because sometimes a few would stick to the metal tray. Also before you you place the sheet of dough on the mold flour the side that touched the mold and it will release from the mold easier, instead of flouring the mold...Now Mangia !!!!
I would love to win this pot!
Love ravioli and my mother-in-law made them often using the same style molds. I have to try this amazing recipe! 😋
The recipe looks amazing. The cookware - OMG it is so beautiful, I would be so happy if I could win that. Or maybe buy for myself for Christmas! Thanks so much.
That pot looks amazing! Great recipe, too. I'm a sucker for a good mushroom dish. Thanks!
I always enjoy reading your posts, having a possibility to win that beautiful copper pot is bonus.
Beautiful! My parents always made polenta in a copper pot.
All your recipes are fabulous!
every christmas my family makes ravioli by hand. delicious with meat sauce but i want to try this recipe - making the sauce looks easy !
Would be great to have fresh ravioli more than once a year ;-)
What a great recipe..........however, may substitute something else for mushrooms as they do not agree with me. Any suggestions?