Rocket and egg yolk ravioli with pancetta and sage recipe
This recipe for rocket and egg yolk ravioli with pancetta and sage is deceptively simple and perfect for weeknights.
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Cooking tools:
- Pasta machine
- Blender
- Food processor
- Plastic wrap
- Baking sheet
- Parchment paper
- Chef's knife
- Skillet
- Saucepan
- Colander
- Measuring cup
- Mixing bowl
- Spoon
- Stove
Ingredients
- 8 egg yolks (see note)
- 125 gm salted butter
- 2 garlic cloves, very thinly sliced
- 1 cup (firmly packed) sage leaves
- Finely grated parmesan, to serve
- Pancetta pangrattato
- 2 tbsp olive oil
- 50 gm pancetta, chopped
- 1 garlic clove, crushed
- 100 gm stale sourdough breadcrumbs
- Rocket pasta dough
- 4 cups (firmly packed) rocket (75gm)
- 1 egg
- 1 egg yolk
- 165 gm 00 flour
- 60 gm fine durum wheat semolina, plus extra for dusting
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