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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.  
Servings 50 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.

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