Serves 4-6
You will need a pasta machine for this recipe, available at kitchenware shops.
Potato and Pancetta Ravioli Ingredients:
800G starchy potatoes (such as Sebago), peeled, chopped
200g pancetta, finely chopped
2 rosemary springs, leaves chopped
2 and 1/2 cups (400g) 00 flour
4 eggs, lightly beaten
120g unsalted butter
1 bunch sage leaves picked
Methods of Cooking:
To make Potato and pancetta ravioli, place potatoes in a saucepan and cover with cold, salted water. Bring to the boil over high heat, then simmer 30 minutes or until tender. Drain well, then mash. Meanwhile, cook pancetta in a small frypan over medium-high heat, stirring, for 6-8 minutes until crisp and golden, adding rosemary for the final 2 minutes. Stir pancetta mixture into the potato, along with the parmesan and nutmeg. Season then set aside to cool.
For the pasta dough, mound flour on a clean work surface and make a well in the centre. Pour egg into well and, using a fork, draw in the flour until the mixture is thick. Work in remaining flour using your hands, then knead dough for 5 minutes or until firm (add extra flour if dough is sticky). Wrap dough in plastic wrap and refrigerate for 30 minutes. Divide dough into 4 portions and keep covered with a tea towel so it doesn't dry out as you make the ravioli. Using a rolling pin, flatten 1 portion to 3mm thick and about 12cm wide- nearly the width of your pasta machine. Set your pasta machine at its widest setting (1), then feed the dough through, narrowing the setting on your machine 1 notch at a time until you reach setting 6. Cut the pasta sheet in half lengthways. Place heaped tablespoon potato mixture, spaced 3 cm apart, on one half, then cover with remaining half, pressing gently but firmly with your fingers to seal and remove any air. Cut out ravioli with a knife or pasta wheel, then set aside. Repeat with remaining 3 pasta dough portions and filling.
In batches, cook the ravioli in a saucepan of boiling, salted water for 4 minutes or until al dente. Remove with a slotted spoon. Meanwhile, melt butter in frypan over medium heat. When starting to foam, add sage and cook for 1-2 minutes until crisp and butter brown.
Serve ravioli immediately with sage butter and extra Parmesan. By then, the potato and pancetta ravioli is ready.
You will need a pasta machine for this recipe, available at kitchenware shops.
Potato and Pancetta Ravioli Ingredients:
800G starchy potatoes (such as Sebago), peeled, chopped
200g pancetta, finely chopped
2 rosemary springs, leaves chopped
2 and 1/2 cups (400g) 00 flour
4 eggs, lightly beaten
120g unsalted butter
1 bunch sage leaves picked
Methods of Cooking:
To make Potato and pancetta ravioli, place potatoes in a saucepan and cover with cold, salted water. Bring to the boil over high heat, then simmer 30 minutes or until tender. Drain well, then mash. Meanwhile, cook pancetta in a small frypan over medium-high heat, stirring, for 6-8 minutes until crisp and golden, adding rosemary for the final 2 minutes. Stir pancetta mixture into the potato, along with the parmesan and nutmeg. Season then set aside to cool.
For the pasta dough, mound flour on a clean work surface and make a well in the centre. Pour egg into well and, using a fork, draw in the flour until the mixture is thick. Work in remaining flour using your hands, then knead dough for 5 minutes or until firm (add extra flour if dough is sticky). Wrap dough in plastic wrap and refrigerate for 30 minutes. Divide dough into 4 portions and keep covered with a tea towel so it doesn't dry out as you make the ravioli. Using a rolling pin, flatten 1 portion to 3mm thick and about 12cm wide- nearly the width of your pasta machine. Set your pasta machine at its widest setting (1), then feed the dough through, narrowing the setting on your machine 1 notch at a time until you reach setting 6. Cut the pasta sheet in half lengthways. Place heaped tablespoon potato mixture, spaced 3 cm apart, on one half, then cover with remaining half, pressing gently but firmly with your fingers to seal and remove any air. Cut out ravioli with a knife or pasta wheel, then set aside. Repeat with remaining 3 pasta dough portions and filling.
In batches, cook the ravioli in a saucepan of boiling, salted water for 4 minutes or until al dente. Remove with a slotted spoon. Meanwhile, melt butter in frypan over medium heat. When starting to foam, add sage and cook for 1-2 minutes until crisp and butter brown.
Serve ravioli immediately with sage butter and extra Parmesan. By then, the potato and pancetta ravioli is ready.
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