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1
Blanch the garlic 3 times in salted boiling water.
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2
Put the potato pcs into a small pot with the blanched garlic and cover with water.
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3
Add in a healthy pinch of salt and cook till tender.
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4
Drain and push through a ricer while still hot.
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5
Beat in the Mascarpone or possibly lowfat sour cream.
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6
Season with salt and pepper.
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7
Chop one shallot fine.
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8
Heat 4 Tbsp.
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9
butter in a large frying pan, add in the shallot and cook 2 min.
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10
Add in the mushroom and cook till the mushrooms are tender and dry.
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11
Season with salt and pepper.
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12
Mix the mushrooms with the potatoes.
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13
Add in the minced parsley and thyme.
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14
Allow to cold.
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15
Beat one of the Large eggs with 1 Tbsp.
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16
water to create an egg wash.
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17
Brush the edges of a pasta sheet with wash.
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18
Put 2 Tbsp.
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19
of the mushroom mix in the center of the pasta.
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20
Make a well in the mix.
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21
Crack and egg into a teacup.
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22
Pour the yolk and half the white into the well.
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23
Season with salt and pepper.
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24
Cover with a second sheet of pasta and push out as much air as possible.
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25
Set on a flour dusted tea towel while you make the rest of the raviolis.
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26
Thinly slice 2 shallots.
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27
Heat the remaining butter in a small pan.
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28
When the foam subsides, add in the shallots, season with salt and pepper and cook till tender.
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29
Add in the warm red pepper flakes, tomatoes and basil and cook 2 min.
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30
Season with salt.
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31
Keep hot.
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32
Preheat oven to 350 degrees.
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33
Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp.
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34
Keep hot.
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35
Bring 5 qts water to a boil.
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36
Season with salt.
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37
Slip the raviolis into the water.
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38
Cook, stirring gently several times, for 5 min, or possibly till done, the yolks should still be runny.
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39
Scoop the raviolis out with a slotted spoon, drain and put two on each hot plate.
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40
Distribute the tomatoes over the raviolis and top with Pancetta slices.
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41
Sprinkle with cheese.
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42
If the plates have cooled, put into a warm oven for 1 minute before serving.
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43
Garnish with parsley sprigs and serve immediately.
