Everyone will love these little pillows of fresh pasta filled with a savoury mixture. Toss with any of our sauce options, such as Sun-Dried Tomato and Roasted Red Pepper Cream Sauce. Make a double batch of the ravioli, if desired, and freeze for last-minute dinners. Cooked fresh pasta doesn't like to wait, so make sure you serve it as soon as it's ready.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2012
MethodFilling: In skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Remove to bowl.
Drain all but 2 tsp fat from skillet; cook shallot, stirring occasionally, until softened. Add to bowl.
Add ricotta, egg yolk, parsley, thyme and pepper to bowl; stir until smooth. Cover and refrigerate. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Place pasta strips on lightly floured surface. Beat egg with 1 tsp water; brush over pasta. Spoon filling by heaping 1 tbsp 1 inch (2.5 cm) apart and 3/4 inch (2 cm) from 1 long edge. Fold uncovered half over filling, pressing around filling to extract air and seal pasta.
Using sharp knife or fluted wheel cutter, cut between fillings to make squares. Transfer to baking sheet lined with flour-dusted tea towel. Let stand until beginning to dry, about 10 minutes. (Make-ahead: Wrap baking sheet in plastic wrap and refrigerate for up to 2 days. Or freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook frozen, adding 1 minute to cooking time.)
In large pot of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, about 2 minutes. Drain well.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 790 mg
- Sugars 1 g
- Protein 27 g
- Calories 531.0
- Total fat 23 g
- Potassium 231 mg
- Cholesterol 266 mg
- Saturated fat 11 g
- Total carbohydrate 51 g
- Iron 29.0
- Folate 75.0
- Calcium 21.0
- Vitamin A 20.0
- Vitamin C 2.0