Ravioli alla Carbonara

Published on April 6, 2024 in Italian By Vincenzo Prosperi

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How To Make Authentic Ravioli Carbonara

Ravioli Carbonara, are not traditional but believe it or not, they might just be the most beautiful dish I’ve ever created – and it was the result of an experiment! Growing up, my Nonna Igea often made ravioli using her traditional egg pasta dough, and I am still amazed at how she is able to make each one exactly the same size.

In this recipe, my ravioli may not look identical but I have perfected this twist on the classic pasta pockets inspired by the recipe I’m possibly most famous for: Carbonara.

Keep in mind, ravioli require a gentle touch and extra care during the preparation process. But once the creaminess of the fresh cheese and crispy texture of Guanciale burst onto your tastebuds, you’ll understand that following each step meticulously will make magic happen. Let’s dive in!

Watch the Ravioli Carbonara video recipe here:

These Ravioli Carbonara are My Proudest Creation and You Must Eat Them

Vincenzo’s Plate Tips

1 Egg For Every 100g Flour

To get the perfect texture for your dough, use 1 egg for every 100 grams of flour. This is what Nonna has always done and it’s my never-fail way to achieving perfect pasta dough. I also use OO flour, but you can also use regular plain flour if that’s what you have.

Don’t Waste The Egg Whites

Many people think that egg yolks are enough to make great pasta dough, but this is not the case. I always use the entire egg and I don’t believe in leaving anything to waste. For example, if you have extra egg whites from your filling, be sure to save them for sealing your ravioli at the end.

Never Use A Mixer

Mixing pasta dough with your bare hands might seem messy and time-consuming, but the end result is 100% worth it. I use the “well” method to combine my dough, creating a small pocket for the eggs and slowly combining it with the flour until it’s the perfect consistency. Don’t be afraid, it’s much easier than you think. Besides, you will be even prouder once you get the final result knowing it was crafted with your hands.

Keep Your Hands Dirty

This may sound strange, but dirty hands are crucial when keeping your pasta dough moist. If you wash the flour or residue off your hands, it makes it more likely for your dough to dry out while kneading it.

How to Serve Ravioli Carbonara

Top the ravioli carbonara with finely grated pecorino cheese, crispy strips of Guanciale, freshly cracked pepper and the juices from searing the pork-cheek. If you prefer Parmigiano, you can always add that instead. Either way, the raviolo is the star of the show, so try not to overdo it with garnish. Trust me, you won’t regret it.

Ravioli Carbonara

Ravioli carbonara combines creamy, Pecorino and egg filling with crisp pork-cheek, resulting in a mouthwatering dish that is finished off with the rendered fat from the Guanciale. This recipe crafted with freshly made pasta dough will take your Carbonara game to a whole new level. Get ready for sensory overload.

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Servings Ravioli

Equipment

Pastry/Dough scraper
Medium fry pan
knife
Chopping-board
Pasta machine
Mixing bowls
Ravioli cutter
Pastry bowl
Plastic wrap
2 Tablespoons

Ingredients

For The Dough:

500 g 00 Flour 18 oz. Reduce quantity to make less
5 eggs 1 egg for each 100g/3.5oz flour
Extra 00 flour

For The Filling:

400 g Guanciale 14oz
6 eggs
200 g Finely grated pecorino cheese 14oz
Black pepper as much as required

Instructions

Make The Dough:

Spread the dough on the counter using the “well” method, creating a small space for the eggs in the middle of your flour.
Break the eggs separately into a bowl, then add them to the well.
Gently whisk the egg yolks with your fingers or a fork then slowly begin mixing the flour into the eggs, a little bit at a time, creating a thick texture.
Start to work the dough and clean up any excess using your scraper and hands, then start rolling the dough into a log shape.
If the dough feels too dry, wet your hands slightly and continue kneading the dough until it starts to smooth out.
Turn the dough into a smooth ball and wrap it tightly in plastic wrap.
Place it in the fridge for 15 - 20 minutes.

Prepare the Guanciale:

Trim the edges of the guanciale and cut off the skin.
Remove the pepper, leaving as much meat and fat as possible and cut it into long strips.
Transfer the guanciale strips into a pan over low heat, allowing it to become crispy without being overcooked. This will take around 5 - 7 minutes – avoid adding any oil!
Move the guanciale to a cutting board and chop it into small pieces. Reserve the oil created for later, keeping it in the pan.

Make The Filling:

Mix 5 eggs yolks and 1 whole egg in a bowl, leaving the remaining egg whites to the side.
Season generously with pepper and stir in the pecorino, reserving approx 50g/1.7-2oz for finishing off the pasta.
Continue combing the mixture until it forms a thick, creamy texture.
Add most of the guanciale to the mixture, leaving a small handful for garnish.
If the mixture isn't quite thick enough, add extra pecorino cheese.
Cover the mixture and put it in the fridge.

Make The Ravioli:

Remove the plastic wrap from the dough, prepare a small plate of extra flour and hget a large bowl. The bowl is to cover your dough when you are not using it so it doesn’t dry out.
If using a pasta machine, start by cutting a piece of dough, appox 130g/4.6oz in size. Flatten it using your hands and dust with a sprinkle of flour.
Run it through the pasta machine on the widest setting then refold the dough, and repeat approx 5 times.
Lower the setting and repeat. Continue to move down to the thinner settings until the pasta is stretched out to a thickness suitable for folding over without breaking.
If your machine gets sticky, sprinkle flour along the inside, then run the dough through it.
Place the dough sheets on a surface, lightly dusted with flour.
Starting with two sheets of pasta, add the cream filling using two tablespoons, scooping from one into the other creating an oval shape then dropping it close to the center.
Work from one side of the sheet to the end, leaving a gap the size of your tablespoon in between each portion.
Whisk together the leftover egg whites (in a small bowl) and use a pastry brush to moisten each edge of the dough and in between the scoops of filling.
Fold the sheet over and seal the sides using your fingers. Press the dough down around each scoop of filling making sure no air is trapped.
With a raviolo cutter (or knife), create a half-moon shape.
Remove the excess dough and place each raviolo on a tray with baking paper.
Seal the edges by pressing down with the tip of a fork and leave to dehydrate in the oven.
Once they’re fully dried, boil a large pot of water, bring it to boil and add the ravioli, cooking them for no more than 90 seconds. If you make a large batch, cook them in more than one pot unless you have quite a large one.
Add the cooked ravioli to the pan with leftover guanciale oil on low heat.
Top with fresh pecorino cheese and gently toss.
Serve on a plate with more added pecorino, guanciale pieces and top with any extra oil and some freshly cracked pepper.