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Recipe Detail Page
Pork and Pancetta Ravioli
Early Summer 2007
An easy cream sauce coats the pasta lightly to enjoy as a first course. Using wonton wrappers makes this stuffed pasta easy to make for entertaining and demonstrates to guests that it's homemade. Some wrappers will be left over so simply cover with plastic wrap and use for another recipe.
Serves 6
4 slices pancetta, finely diced
8 oz (250 g) lean ground pork or veal
2 cloves garlic, minced
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) salt
¼ cup (50 mL) chopped fresh Italian parsley
¼ cup (50 mL) grated Parmigiano Reggiano cheese
2 egg yolks
One 400 g pkg wonton wrappers (use 36 sheets)
Rosemary Shallot Sauce
2 tbsp (25 mL) butter
1 shallot, minced
1 clove garlic, minced
½ tsp (2 mL) chopped fresh rosemary
1½ cups (375 mL) 18% table cream
Grated Parmigiano Reggiano cheese (optional)
1. Cook pancetta over medium-high heat in nonstick skillet for about 1 minute or until fat begins to render. Add pork, garlic, oregano and salt; cook for about 5 minutes or until no longer pink. Add parsley and cheese. Let cool slightly. Stir in egg yolks.
2. Place a scant 1 tbsp (15 mL) of the filling in centre of wonton wrapper. Brush edges with water and top with another wonton wrapper. Gently push dough around filling to let air escape, and pinch to seal edges. Continue with remaining filling and wrappers to make 18 ravioli.
3. Place on parchment-paper-lined baking sheet for up to 1 hour or cover and freeze until frozen. Remove from baking sheet and place in
freezer bag and freeze for up to 1 month.
4. Make Rosemary Shallot Sauce, melt butter in large nonstick skillet over medium heat. Cook shallot, garlic and rosemary for about 2 minutes or until softened. Add cream and bring to a boil. Simmer for 2 minutes.
5. Cook ravioli in a large pot of boiling salted water for about 2 minutes or until they float to the top. Remove with slotted spoon and add to sauce. Toss gently and cook in sauce for 1 minute or until well coated. Sprinkle with cheese if desired.
Serves 6
