Roasted Vegetable Ravioli with Crispy Pancetta

roasted-vegetable-ravioli-with-crispy-pancetta

Servings: 4      Prep Time:       Cook Time:

Ingredients:

ravioli filling:
1 lg zucchini
1/2 red bell pepper
1 lg carrot
1 lg portabella mushroom
1/4 cup grated parmigiano reggiano
1 tsp minced garlic
2 T olive oil
1 tsp kosher salt
1/2 tsp fresh ground peppersauce:
5 thin slices of Pancetta
2 garlic cloves, thinly sliced
3/4 cup chicken stock
1/2 cup white wine
1 corn, kernals cut off
2 T chopped fresh parsley
1/2 tsp lemon juice
salt & pepper to taste
1 recipe of Basic Pasta Recipe (above)
1 egg with 1 T water (egg wash)

Directions:

1. Roast the Veggies: Preheat oven to 375. Cut each vegetable into smaller pieces. The more tender veggies (zucchini) can be cut into larger chunks. Hard vegetables (carrots) into smaller chunks. Basically, you want all the vegetables to roast evenly. Roast 10-15 minutes, until soft. Remove from oven, place in food processor. In food processor (or you could just chop with your knife like I do) - pulse 4-5 times until the vegetables are 1/4" small dice (still a little chunky but not a puree). You want the vegetables to still have some texture. Add parmigiano reggiano, garlic, olive oil, salt and pepper. Pulse one more time to incorporate rest of ingredients. Set aside.

2. Roll the Pasta: Divide the pasta dough into 4 equal parts. Cover whatever dough you are not using with damp towel or plastic wrap. You are going to use 1 portion of the dough at a time and keep the rest covered. Using your KitchenAid with pasta attachment OR the pasta hand-crank, roll pasta dough to about 1 mm thick - usually to the second to last setting on pasta machine. Sheets should be about 6" wide x 30" long. Dust sheets with extra flour if it feels a little sticky. Set sheets aside, cover.

3. Make the Ravioli: Using a 1T sized measuring spoon, scoop scant tablespoon of vegetable mixture onto the pasta sheet - leaving about 1 1/2 inch between each spoonful. Brush egg wash on edges and in between the spoonfuls. Place another pasta sheet on top, pressing lightly on the edges in between -try to get as much air out as possible. Use a small knife, pizza cutter or pleated ravioli cutter to cut the ravioli into nice, even squares, about 2-1/2" square. Make sure each has a tight seal - if the ravioli is not sealed, the filling will leak out and your ravioli will be ruined. Place each ravioli onto a baking sheet, dusting with flour to avoid them sticking to each other. Repeat until you use all the pasta sheets. Take a 8qt stockpot filled with 6qts of water and 1 T salt; boil. While water is boiling, make the sauce.

4. Make the Sauce: Heat a large saute pan over medium-high heat. When hot, add the slices of pancetta. Cook pancetta until crisp. Remove pancetta with tongs to plate and crumble. (leave the pan drippings in the pan!) Keep the heat on the pan and add the garlic. Fry 15 seconds. Add the chicken stock and wine, scraping up the bits in the pan. Add corn kernals. Simmer on low until sauce is reduced by half, about 5 minutes. Add lemon juice into the sauce. Turn off heat and set aside.

5. Boil the Ravioli: Slip ravioli into the boiling water. Return to boil, immediately turn heat to medium low. Cook ravioli in gently boiling water for another 3-4 minutes, until pasta is tender (fish a ravioli out and test to see if corner is done). Drain. Serve with the sauce, top with crumbled pancetta and freshly grated Parmigiano Reggiano.