Ravioli filled with ricotta and pecorino cheese with onion cream and crispy pancetta | Carlo Florenc
Delicate ricotta-and-pecorino ravioli rest on a silky onion cream, crowned with shards of crispy pancetta.
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- Chef's knife
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- Pepper mill
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- Slotted spoon
- Measuring spoon
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- Paper towel
- Wooden spoon
- Ladle
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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
- extra-virgin olive oil
- a small knob of butter
- salt
- pepper
- a splash of pasta water or broth to adjust consistency
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