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Note: You will need a pasta roller for this recipe.
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1.
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First, prepare the pasta dough since it needs to rest.
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Take the flour and make a large well on a clean surface with it.
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Crack the eggs into the well along with the salt.
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Start breaking up the eggs with a fork while you slowly stir the flour into them (without breaking the well so that the egg doesnt run everywhere).
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Once a dough begins to form, bring it all together with your hands into a ball.
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Knead the ball of dough for 3 to 4 minutes until it is uniform, soft and pliable.
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Wrap the ball of dough in plastic and let it rest from all of that kneading for 30 minutes to an hour.
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This is going to allow the gluten to relax in the flour and make the dough really tender.
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2.
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While the dough rests, prepare the filling.
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Heat the olive oil in a pan over medium high heat.
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Add the diced pancetta in and cook it until it is cooked through and starts to get crispy, about 5 minutes.
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Add the peas in with the pancetta and let them heat through in that gorgeous rendered out pancetta fat for another 2 minutes.
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Take the pan off of the heat and stir in the garlic to just let it get fragrant.
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Let the mixture cool.
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3.
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While the mixture in the pan cools, put together the rest of the filling.
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Combine the ricotta, Parmesan, Asiago, salt, basil, paprika and eggs in a mixing bowl.
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Stir it all together completely.
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Fold the cooled pancetta and pea mixture into the rest of the filling, including the rendered out fat for extra flavor.
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Cover the filling and refrigerate it until you are ready to form the ravioli.
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4.
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When the dough is rested, its time to roll it out.
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Its my favorite part!
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Cut the ball of dough in half, and cover the half of dough you are not working with in a tea towel or plastic wrap while you roll out the other one.
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On a clean, floured surface with a floured rolling pin, roll the dough out enough so that it is thin enough to put through a pasta roller.
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Then put that piece of dough through the roller once on the thickest setting.
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Fold it into thirds and flatten it out again with the rolling pin.
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Then put it through the roller once again on the thickest setting.
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Then it goes through on the setting two notches thinner twice.
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By that time, the piece will be so long that you need to cut it in half.
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Then put each of those halves through on the setting two notches thinner than the last one.
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On my Kitchen Aid roller attachment, there are numbers so I use notch 1 as the thickest, then go to notch 3 and then notch 5 as the thinnest.
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Lay the those two pieces out gently on a floured half sheet pan and cover them with tea towels.
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Repeat this with the other half of dough.
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You will end up with four rolled out pieces of pasta dough.
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5.
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Take the first sheet of rolled out dough and lay it on a floured surface so that the length of it goes away from you (short end closest to you).
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Get the pancetta and pea ravioli filling out of the refrigerator.
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Place tablespoons of the filling two inches apart along the length of the half of dough closest to you.
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Brush the edge of dough closest to you with some water, then bring the other half over to seal in the filling.
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Press firmly around each scoop of filling to get out any air and really seal the pancetta and pea ravioli.
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Take a fluted pastry cutter and trim the two outer ends, then trim the bottom edge closest to you.
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Make a cut between each scoop of filling to cut out the pancetta and pea ravioli.
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If you have a round or square ravioli stamp, that would be totally great here too!
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Repeat this with the other 3 sheets of dough and remainder of the filling.
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Get all of the ravioli back onto the floured half sheet pan and cover them.
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6.
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Get a large pot of water on the stove and let it come to a boil.
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In the meantime, make the beurre blanc sauce.
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Its really easy!
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In a large rondeau pan combine the white wine, apple cider vinegar, shallots, salt and crushed red pepper.
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Bring it to a gentle boil over medium high heat.
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Reduce it to a simmer, letting the liquid reduce by half.
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It takes about 3-4 minutes for that to happen.
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Then add in the first cubed stick of butter and whisk it in until melted.
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Repeat with the second stick of butter.
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Then whisk in the Asiago cheese.
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Reduce the heat to the lowest setting to keep the sauce warm.
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7.
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The water should be boiling by this point, salt it until it tastes like the sea.
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Get the pancetta and pea ravioli into the water and cook them until al dente.
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It doesnt take any time at all, only 2 to 3 minutes.
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With a slotted spoon transfer them into the pan of beurre blanc sauce and toss the ravioli thoroughly with the sauce.
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Then just plate them up and serve!
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This is enough ravioli to feed 4.
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I got 25 out of the recipe.
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Translation, 4 servings of 6 plus one for the chef to taste test.
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Its a rough job, but somebody has to!
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I just sprinkled a little chopped parsley on top for some green freshness.
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This is such a special dish that really spoke to my Italian roots.
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My ravioli-loving Nana Lulu would go nuts for this dish!
