Mushroom ravioli with cheese sauce and pancetta

When you are playing around the kitchen you need your kitchen gadgets. The other day I was browsing Amazon and I found this ravioli stamp, so I decided I was going to make my own ravioli.

Regarding the filling there are so many options, but I absolutely love mushrooms, so I thought I would do a mixed mushroom filling. I got some of my favorite mushrooms: button mushrooms, chanterelle and oyster mushrooms. Use whatever mushrooms you find delicious.

Ingredients 4 Servings

1. Make a pasta dough using the flour, eggs and salt. You can see how in this post.
2. Cut onions, garlic and mushrooms finely.
3. Heat a pan to medium heat and put olive oil on it.
4. Put everything on the pan and fry it until no more water comes out.
5. Put in a bowl and let it cool.
6. Mix in two egg yolks and put into the refrigerator until needed.
7. Heat the oven to 200ºC (390ºF).
8. Put the pancetta on a baking sheet and fry until it is golden and crispy (about 15 minutes).
9. Put the pancetta on some paper towel.
10. Time to make ravioli.
11. Divide the dough into 4 equally sized pieces. Roll to long plates. On my machine the setting is 7 for the the right thickness.
12. Dust with some semolina and put a plate on the table.
13. Put small circles of mushroom filling on the dough at appropriate spacing.
14. Put another plate on top and squeeze the dough in between the filling.
15. Squeeze the dough tightly to the filling.
16. Cut them into pieces with a pizza cutter or your fancy ravioli stamp that you got to make this, right? 😉
17. Dust some semolina on a plate and arrange the raviolies there. Dust some more flour over top so that they do not stick.
18. Continue until you have no more dough and/or filling. I had a bit of filling left over.
19. Time to make the sauce.
20. Fry a finely chopped onion in olive oil on a medium heat pan.
21. Spice it with freshly ground pepper to taste.
22. Pour 150 ml of white wine in and let it reduce a bit.
23. Add the cream and the cheese and mix well.
24. Add salt to taste and let it simmer until you need it.
25. Put a pot of salted water on the hub and bring it to the boil.
26. Add the ravioli using a slotted spoon.
27. Boil them until they are done (mine took about 8 minutes).
28. Remove from the water and let the water drip off.
29. Divide the raviolis on 4 plates.
30. Pour the sauce over.
31. Put the pancetta flowers on top and garnish with some shredded parmesan and some fresh basil or thyme.
32. That is how you make homemade mushroom ravioli with cheese sauce and pancetta. Enjoy.