Ravioli filled with ricotta and pecorino cheese with onion cream and crispy pancetta | Carlo Florence chef

Name: Ravioli filled with ricotta and pecorino cheese with onion cream and crispy pancetta | Carlo Florence chef
Ingredients: Ravioli ala Artusi, filled with ricotta 250-300 g. (see recipe); 2 golden small/medium onions; 40 g. of sliced pancetta; Pecorino romano; to finish: extra-virgin olive oil a small knob of butter salt and pepper a splash of pasta water or broth to adjust consistency; extra-virgin olive oil; a small knob of butter; salt and pepper; a splash of pasta water or broth to adjust consistency; Onions: thinly slice the onions and sweat them gently with 1–2 tbsp EVOO and a small knob of butter for 15–20 minutes, adding a splash of water as needed; they should soften and melt without browning.; Pancetta: cut the pancetta into small diamonds and render in a dry skillet until crisp; drain on paper to keep it crunchy.; Ravioli: cook the ravioli in well-salted boiling water until they float, about 4–5 minutes depending on thickness and freshness; reserve a cup of cooking water.; To serve: spoon some onion cream onto warm plates, add the drained ravioli and nap with more cream; finish with the crispy pancetta on top, grated Pecorino Romano, and freshly ground pepper.; First courses

florencechef.com

Delicate ricotta-and-pecorino ravioli rest on a silky onion cream, crowned with shards of crispy pancetta.

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Ingredients

Ravioli ala Artusi, filled with ricotta 250-300 g. (see recipe)
2 golden small/medium onions
40 g. of sliced pancetta
Pecorino romano
to finish: extra-virgin olive oil a small knob of butter salt and pepper a splash of pasta water or broth to adjust consistency
extra-virgin olive oil
a small knob of butter
salt and pepper
a splash of pasta water or broth to adjust consistency
Onions: thinly slice the onions and sweat them gently with 1–2 tbsp EVOO and a small knob of butter for 15–20 minutes, adding a splash of water as needed; they should soften and melt without browning.
Pancetta: cut the pancetta into small diamonds and render in a dry skillet until crisp; drain on paper to keep it crunchy.
Ravioli: cook the ravioli in well-salted boiling water until they float, about 4–5 minutes depending on thickness and freshness; reserve a cup of cooking water.
To serve: spoon some onion cream onto warm plates, add the drained ravioli and nap with more cream; finish with the crispy pancetta on top, grated Pecorino Romano, and freshly ground pepper.
First courses