Fresh Handmade Ravioli with Spinach – Pancetta Filling
5 cups flour
1/4 tsp. salt
6 extra large eggs
4 tsp. olive oil
In a bowl of a food processor fitted with a metal blade, add all the ingredients. Process until the mixture begins to form a ball. Remove from bowl and knead on lightly floured surface until smooth. Wrap in plastic wrap and allow to rest at least 30 minutes.
Spinach – Pancetta Filling:
20 oz. fresh spinach, steamed and liquid squeezed from the spinach. Pat dry.
1 lb. mascarpone cheese, room temperature
1 small onion, diced small
8 oz. parmesan, grated
1 tsp. nutmeg
2 cloves garlic
10 oz. pancetta, chopped and cooked crispy.
2 oz. basil
Salt and pepper, to taste
1 cup fine dry bread crumbs
In a bowl of a food processor fitted with a metal blade, add the spinach which has been squeezed of excess liquid, mascarpone cheese, parmesan cheese., diced onion, garlic cloves, egg, nutmeg and basil. Process until well combined. Stir in the crispy pancetta and the dry bread crumbs.
With a pasta machine or by hand, roll the dough out to thin sheets. Place filling in rounded teaspoons along the long edge of a pasta sheet toward the bottom leaving a bit of an edge. Lightly brush pasta with water and fold over the dough gradually , pressing out any air bubbles, sealing along the way. Using a knife or pastry cutter cut into squares or using a round cutter cut into rounds. Place filled sealed ravioli on a floured baking sheet. At this point cook in salted boiling water until al dente . Ravioli will rise to top when done. The ravioli may also be frozen.