Creamy Roasted Garlic Ravioli with Peas & Pancetta

1 hour Prep Time
30 minutes Cook Time
4 Servings

The ultimate comfort dish, kicked up a notch! Dive fork first into this incredibly delicious roasted garlic cream sauce surrounding homemade ricotta-filled ravioli, crispy pancetta, sweet peas & salty Parmigiano- Reggiano. There’s a slim chance you’ll have leftovers when the night is over.  @buonapastaclub   @thefeedfeed

Ingredients

  • 2 cups all-purpose flour, plus more for kneading
  • 4 large eggs
  • 1 teaspoon kosher salt
  • 1 cup ricotta cheese, whole milk
  • 1 cup Parmigiano-Reggiano cheese, freshly grated, divided
  • 5 ounces pancetta, diced
  • 2 tablespoons butter
  • 3 tablespoons Tuttorosso® Tomato Paste Roasted Garlic
  • 1 cup heavy cream
  • 1 cup peas, fresh or frozen
  • warm water, reserved from pasta, as needed

Instructions

Step one

On a clean, flat surface, create a well with the flour. Add eggs and salt into the well, gently scrambling within. Gradually pull in flour until the eggs form a batter.

Step two

Incorporate the remaining flour, kneading gradually until the dough is no longer sticky. Knead for 5-7 minutes until the dough is smooth and elastic.

Step three

Form the dough into a ball, cover with plastic wrap and let rest for 30 minutes at room temperature. 

Step four

Mix ricotta and 1/2 of Parmigiano-Reggiano until fully combined.

Step five

Transfer the mixture to a piping bag or a zip-lock bag with a small hole cut in one corner. 

Step six

Divide the rested dough into quarters. Roll out each quarter until 1/8″ thick (level 6 on a pasta machine), flouring both sides.

Step seven

Add dollops of ricotta mixture evenly across the center of the pasta sheet. Fold one side of the sheet over the ricotta, lengthwise. Press gently between each dollop to remove excess air.

Step eight

Cut out 2.5″ x 2.5″ squares using a pasta cutter. Freeze the ravioli on a sheet pan or cutting board. 

Step nine

Cook ravioli in boiling salted water until al dente, about 5 minutes.

Step ten

Drain and set aside while making the sauce.

Step eleven

Cook pancetta until crispy, 5-10 minutes. Remove from the pan and transfer to a paper towel.

Step twelve

Mix the butter into pancetta drippings. Add Tuttorosso Tomato Paste with Roasted Garlic, whisking into the butter mixture until fully combined. Simmer for 1 minute until fragrant.

Step thirteen

Whisk in 1/2 cup of cream, then add the remaining 1/2 cup, simmering for 2-3 minutes until thickened. Add peas and let the sauce simmer for an additional minute.

Step fourteen

Add cooked ravioli to the sauce, coating them evenly. Use reserved pasta water if additional sauce is needed to fully submerge the ravioli. 

Step fifteen

Mix in 1/4 cup of Parmigiano-Reggiano and half of the crispy pancetta. Let simmer for another minute.

Step sixteen

Top with the remaining pancetta and Parmigiano-Reggiano before serving.

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