Recipe

Hosted By
DnD

		Ravioli stuffed with Braised Greens and Pancetta in a Wild Mushroom, Pesto, Cream Sauce
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

PASTA:

1 C All Purpose Four + 1/2 C

1/2 tsp Salt

2 Large Eggs

1 tsp Olive Oil

FILLING:

3 "Winter green" bunches (chard, kale, mustard greens, etc.)

1/4 lb Pancetta

2 T Pine Nuts

1 C Golden Raisins

1/2 C Fresh Ricotta

2 T Grated Parmesan

Pinch of Salt and Pepper

1 C White Wine

SAUCE:

2 C Packed Fresh Basil Leaves

4 Cloves Garlic, minced

1/4 C Pine Nuts, toasted

2/3 C Extra Virgin Olive Oil

Pinch of Salt and Pepper

1/2 C Freshly grated Pecorino (and/or Parmesan) cheese

2 C Fresh Wild Mushrooms

1 T Fresh Thyme, chopped

1/2 C White wine

2 C Cream

TO MAKE FILLING: - Place Pancetta in a heated pan and cook, add Greens and cook down, then add wine and cook for 2-3 minutes. Remove and pour into a bowl, add Pine Nuts, Raisins, Ricotta, Parmesan and Salt and Pepper. Mix well. TO MAKE PASTA: - Place flour on a clean surface, make a well and add Eggs, Salt and Olive Oil. Fold the side in slowly and mix well until dough is formed. Kneed dough a few times then form into a ball and place into a bowl and cover. TO ROLL OUT PASTA: - Cut pasta dough into quarters. Feed pasta dough into a pasta roller on the widest settings, then fold dough in half and run through roller again, repeat 4 times until the pasta fills out to the width of pasta roller. Then drop the roller down 1 number and feed through but do not folder over anymore. Run through 2 times then drop down to the next number. Repeat until you have reached the 2nd to 3rd thinest number. Note, may need to add some flour to surface if needed. SUFF THE PASTA: - Place 1 tablespoon of filling on the pasta about 1 1/2 inch apart. Lightly push pasta around filling. Cut into individual Ravioli's. Next for each Ravioli, start at the sealed end and pitch the pasta up against the filling and continue to work your way to the open end. This will take all the air out of the filling. SAUCE: - Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Reduce Cream then add to Pesto, add additional parmesan if desired. ASSEMBLE: - In a large pot of salted water, bring to a boil then add pasta. Pasta will rise to the top when cooked. Using a strainer remove pasta from water and add to sauce. Toss and serve.