Combination is the key

Ravioli stuffed with kale, pancetta and rosemary

Recipe (4 servings) ingredients:

For the dough:

300g flour (I always use ‘de Cecco’ flour)
3 whole eggs
salt

How to prepare the pasta dough:

On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and if needed, add some water. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing. For the pasta making, dust your work surface with some flour. Take a lump of dough and press it with your fingertips. Set the pasta machine at its widest setting and roll the pasta dough though it. If the pasta sticks, dust it with flour. Click the pasta machine down a setting and roll the dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process four to five times. The pasta dough becomes smooth and workable like that. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to the narrowest. Dust both sides of the pasta with some Cecco flour every time you roll it through the machine. When you’ve got down to the narrowest setting, fold the pasta in half lengthwise, then in half again, and again once more until you’ve got a square piece of dough. Turn it 90 degrees and pass it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a nice rectangular sheet of dough with straight sides.

If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again.

For the stuffing:

200g kale
1 medium potato
40g pancetta chopped
1 branch of fresh rosemary
1 tbs olive oil
salt, pepper

Rinse the kale and place it into salted boiling water. Once it is cooked, drain it and cut it into small pieces. In a cooking pan, cook the chopped pancetta in the olive oil, together with the rosemary branch and the kale, over medium heat and for about 10 minutes. In the meantime, boil the potato until if becomes soft. Mash it with a spoon and add it in the cooking pan together with the other ingredients. Once everything is cooked, transfer the mixture into a large bowl and season with salt and pepper.

For the sauce:

60g pancetta chopped
leaves of a branch of fresh rosemary
20g butter
30g parmesan grated

In a sauce pan, melt the butter and add the chopped pancetta. Let it cook for about 2 minutes over medium heat. Add the rosemary leaves and create an emulsion but adding 2-3 spoons of water. Mix well and add the grated parmesan.

Once your ravioli are stuffed, place them in salted boiling water for about 3-4 minutes. Drain them and serve with the sauce on top and with some extra parmesan cheese if you please !

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