Carbonara Ravioli

Ingredients

• Pasta, gluten-free, corn and rice flour, cooked

  300g

• Semolina

  Enriched

  100g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Egg yolk

  Raw, fresh

  200g

• Salt

  Table

  0.001 cup or 0.4g

• Pancetta

  Deli Italian Specialties - Wegmans

  100g

• Pork

  Jamestown

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parmesan cheese

  Grated

  60g

• Parsley

  Raw

  100g

• Pepper

  Spices, black

  1 tsp or 2g

• Egg yolk

  Raw, fresh

  500g

• Cream cheese

  4 tbsp or 58g

• Watercress

  Raw

  100g

• Olive oil

  Salad or cooking

  100g

Directions

1. Mix the flour with the semolina and crack in the eggs and egg yolks, along with a good pinch of salt. Knead the dough (by hand or in a mixer with the dough hook) until it becomes smooth and springy then wrap up in clingfilm and rest the dough in the fridge for an hour.
2. Fry the pancetta in a little oil until it's really crisp, drain on kitchen paper, cool slightly and blitz to a fine crumb.
3. Mix the pork mince, minced garlic, grated parmesan, chopped parsley and black pepper until well combined.
4. Roll the pasta out into sheets, ending at about 1mm thick. Lay out a pasta sheet, cut into 8 large squares (12cm x 12cm) and make rings of pork mix on each square, leaving 2cm of pasta around the rings. Sprinkle a little pancetta crumb into each ring, dollop on some cream cheese and carefully place an egg yolk in the middle. Crack over some black pepper, sprinkle with a little more bacon.
5. Brush around the outside of the pork ring with the final egg yolk and lay a second square of pasta over the top of the first for each raviolo. Press down, squeezing out excess air, cut out with a large round cutter and pinch the pasta to seal in the filling (or use the prongs of a fork to squish them together) Repeat 3 more times.
6. Boil a large pan of salted water and cook the pasta for 4 1/2 minutes (make sure the pork is cooked through). Plate one raviolo per person for a starter and 3 for a main course, with a little watercress, extra pancetta crumb, Parmesan and good olive oil to finish. Serves 4 as a starter
7. Recipe by: Sorted (source: https://sortedfood.com/recipe/10344)