Roasted Vegetable Ravioli With Crispy Pancetta Recipe - Details, Calories, Nutrition Information | R

Ingredients

• 4 large eggs
• 3 cups all-purpose flour
• 1 tbsp olive oil
• 1 large zucchini
• 1/2 red bell pepper
• 1 large carrot
• 1 large portabella mushroom
• 1/4 cup grated parmigiano-reggiano cheese
• 1 tsp minced garlic
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 5 thin slices pancetta
• 2 garlic cloves, thinly sliced
• 3/4 cup chicken stock
• 1/2 cup white wine
• 1 ear of corn , kernals cut off
• 2 tbsp chopped fresh parsley
• 1/2 tsp lemon juice
• salt & pepper
• 2 dozen ravioli
• 1 egg , with
• 1 tsp water ( egg wash)