Ricotta And Bell Pepper Ravioli In Special Carbonara Recipe by Doctor Cooking
Cooking Instructions 90 minutes 1 Start with the filling. In a skillet, soften a bell pepper cut into large pieces for about 15 minutes with 1/4 cup water (about 60 ml), adding more water as needed if it dries out. Blend the pepper and strain it through a fine mesh sieve to remove excess liquid. 2 Add the ricotta cheese and mix well until combined. 3 Now make the pasta. On a work surface, form a mound with the flour and make a well in the center. Add the eggs and knead until you have a smooth dough. Place the dough in a bowl and cover with a damp cloth. Cut off a piece and roll it out with a pasta machine to make thin strips. 4 Place small spoonfuls of filling (about a teaspoon each) on one strip, spacing them about 3/4 inch (2 cm) apart. Cover with another strip and press the edges to seal, removing as much air as possible. Use a ravioli cutter to shape the ravioli and place them on a floured plate. 5 Once the ravioli are ready, cook the pork jowl or pancetta in a skillet until crispy and the fat has rendered. Boil the ravioli for 10 minutes, reserving some of the cooking water. 6 Transfer the ravioli to the skillet with the pork, gently toss them in the rendered fat, and add a little reserved cooking water. When the water has evaporated, plate the ravioli. 7 Now for the special touch. Generously grate the marinated egg yolk over the dish. The marinated yolk is an idea from Carlo Cracco: it's a yolk that becomes firm and grateable after marinating for 14 days in a mixture of sugar and salt. It will really impress your guests! 1 Start with the filling. In a skillet, soften a bell pepper cut into large pieces for about 15 minutes with 1/4 cup water (about 60 ml), adding more water as needed if it dries out. Blend the pepper and strain it through a fine mesh sieve to remove excess liquid. 1 Start with the filling. In a skillet, soften a bell pepper cut into large pieces for about 15 minutes with 1/4 cup water (about 60 ml), adding more water as needed if it dries out. Blend the pepper and strain it through a fine mesh sieve to remove excess liquid. 2 Add the ricotta cheese and mix well until combined. 2 Add the ricotta cheese and mix well until combined. 3 Now make the pasta. On a work surface, form a mound with the flour and make a well in the center. Add the eggs and knead until you have a smooth dough. Place the dough in a bowl and cover with a damp cloth. Cut off a piece and roll it out with a pasta machine to make thin strips. 3 Now make the pasta. On a work surface, form a mound with the flour and make a well in the center. Add the eggs and knead until you have a smooth dough. Place the dough in a bowl and cover with a damp cloth. Cut off a piece and roll it out with a pasta machine to make thin strips. 4 Place small spoonfuls of filling (about a teaspoon each) on one strip, spacing them about 3/4 inch (2 cm) apart. Cover with another strip and press the edges to seal, removing as much air as possible. Use a ravioli cutter to shape the ravioli and place them on a floured plate. 4 Place small spoonfuls of filling (about a teaspoon each) on one strip, spacing them about 3/4 inch (2 cm) apart. Cover with another strip and press the edges to seal, removing as much air as possible. Use a ravioli cutter to shape the ravioli and place them on a floured plate. 5 Once the ravioli are ready, cook the pork jowl or pancetta in a skillet until crispy and the fat has rendered. Boil the ravioli for 10 minutes, reserving some of the cooking water. 5 Once the ravioli are ready, cook the pork jowl or pancetta in a skillet until crispy and the fat has rendered. Boil the ravioli for 10 minutes, reserving some of the cooking water. 6 Transfer the ravioli to the skillet with the pork, gently toss them in the rendered fat, and add a little reserved cooking water. When the water has evaporated, plate the ravioli. 6 Transfer the ravioli to the skillet with the pork, gently toss them in the rendered fat, and add a little reserved cooking water. When the water has evaporated, plate the ravioli. 7 Now for the special touch. Generously grate the marinated egg yolk over the dish. The marinated yolk is an idea from Carlo Cracco: it's a yolk that becomes firm and grateable after marinating for 14 days in a mixture of sugar and salt. It will really impress your guests! 7 Now for the special touch. Generously grate the marinated egg yolk over the dish. The marinated yolk is an idea from Carlo Cracco: it's a yolk that becomes firm and grateable after marinating for 14 days in a mixture of sugar and salt. It will really impress your guests! 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