A Fabulous Giveaway and How To Make Mushroom Ravioli with Pancetta
October 17, 2016 
You guys - I have such a great giveaway for you! I'm very excited about this. I've been collecting copper cookware for about 25 years now and so I really love it. When Lagostina contacted me about doing a giveaway of a beautiful Martellata Copper Pastaiola for my readers, I jumped at the chance. This is a beautiful hammered Tri-Ply Copper 6-quart pot with an insert for draining pasta (or blanching vegetables). It's become my favorite pot! It is a $249.99 value, so this is such a great opportunity!
**THIS GIVEAWAY HAS NOW CLOSED**
Congratulations to Holly Dunn, who won the giveaway!
The pot is so pretty I just keep it out on top of my stove. I love the look and feel of the handles on this pot and it has a nice solid lid. You will love the convenience of the pasta insert - just lift the insert up and the water drains out - easy for draining pasta and transferring right into your sauce on the stove, which is what I like to do.
The pot features premium tri-ply technology combining stainless steel inside and hammered copper outside with a thick aluminum core. The pot has flared edges for dripless pouring.
For the giveaway, all you have to do is leave a comment at the end of this post. The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only. Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.
I've developed a recipe for this post that uses one of my favorite ingredients - pancetta. Pancetta is unsmoked Italian bacon. And there's nothing better than the combination of bacon, mushroom and onions. The ravioli is made with a mushroom and mascarpone cheese filling and then dressed in a sauce of sauteed red onion, crispy pancetta and chopped fresh parsley. It's delicious!
What a gorgeous pot - and I love the feel and look of the handles.
It's terrific for draining pasta, blanching vegetables, poaching shrimp, etc.
If you've never made homemade ravioli before, now is your chance to give it a try. I'm showing you how to make it with a ravioli mold, which is my favorite method - it's fast, easy and makes very uniform ravioli. And I'm giving you step by step photos to give you the confidence to try! I hope you will because making homemade ravioli is a fun project.
Mushroom Ravioli with Pancetta and Red Onion
for a printable recipe click here
*You can use whatever combination of fresh mushrooms you like.
Using a Ravioli Mold is the easiest method to make ravioli. Also, you will need pasta rollers, a couple of rimmed baking sheets, a small pastry brush, a rolling pin and a fluted pastry wheel.
makes 36 ravioli (serves about 6)
for the Pasta:
3 extra large eggs
2½ cups AP flour (approximately)
* for the Mushroom Filling:
2 Tablespoons extra virgin olive oil
½ cup diced red onion
4 ounces shiitake mushrooms, stems cut off and caps chopped
4 ounces cremini mushrooms, chopped
¼ teaspoon onion powder
couple of pinches of coarse sea salt
a few grindings of freshly ground black pepper
2 ounces Parmigiano cheese
¼ cup mascarpone cheese (Italian cream cheese)
for the sauce:
4 ounces pancetta, diced (Italian unsmoked bacon)
4 Tablespoons butter
3 Tablespoon extra virgin olive oil
½ cup minced red onion
freshly ground black pepper
2 Tablespoons chopped Italian parsley
grated Parmigiano cheese for serving
Make the pasta (I give you three different methods to make the pasta):
Food processor method: Place the eggs in a food processor and pulse twice. Add 2 cups of the flour and pulse until blended. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough gathers up and is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Automatic Mixer method: Place the eggs in the bowl of an automatic mixer and blend with a fork. Attach the dough hook attachment to the mixer and add 2 cups of the flour. Mix with the dough hook until blended. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Hand method: Place the eggs in a medium bowl and blend with a fork. Add the flour, a cup at a time, and keep blending until the dough gathers together. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter. Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
Make the Filling:
Heat the olive oil in a large skillet and add the red onion, mushrooms and seasonings and saute over medium low heat until soft, about 15 minutes, stirring every now and then. Remove from the heat and let cool slightly. Place the Parmigiano cheese into a food processor and pulse until finely ground. Add the the mushroom mixture and pulse. Add the mascarpone cheese and pulse until finely blended. Taste and adjust for salt, adding more if needed.
A ravioli mold makes easy, uniform ravioli . . .
brush water between the filling . . .
and lay the top sheet of pasta on slowly, allowing any air bubbles to escape
Assemble the Ravioli:
Take the pasta and cut into thirds. Take a third of the dough (keep the remaining dough until plastic wrap) and place through pasta rollers at the widest setting. Keep rolling the dough through the pasta rollers, narrowing the rollers until the pasta is about ⅛ inch thick (#5 on my KitchenAid rollers). Cut the pasta sheet in half - each half should be slightly larger than the ravioli mold. Flour the inside of the ravioli mold and place pasta sheet on top. Press the sheet slightly into the mold indentations. Using two spoons, place about a teaspoon of filling into each indentation. Take a small pastry brush and dip the brush into water and wet the pasta in between the filling indentations. Place the second pasta sheet on top and lay it down, squeezing out any air as you go. Run a rolling pin over the pasta to press together. Flip the mold over and remove the ravioli. They will not be separated. Take a pastry wheel and separate the ravioli. Place the fresh ravioli on a floured rimmed baking sheet. Loosely cover with plastic wrap while you make the remaining ravioli. You can place the covered ravioli in the refrigerator unti you are ready to make the sauce and serve.
When all the ravioli are finished, make the sauce.
Make the Sauce:
In a large frying pan, saute the pancetta until crisp. Remove the pancetta and the fat and let drain on paper towels. Do not wipe out the pan. Add the butter, olive oil and red onion and saute slowly until the onion is soft. Turn off heat. Return the pancetta to the pan.
Bring a large pot of water to boil, using a pasta insert if you can. Have a large serving bowl ready. Add half of the fresh ravioli to the boiling water and reduce heat until the ravioli is just simmering (you don't want to boil them vigorously because they can break). Simmer gently for about 2 minutes and remove from the water and let drain, using the pasta insert. Place the ravioli in the serving bowl. Cook the other half of the ravioli and place in the serving bowl. Add the sauce and toss gently until well coated. Add a few grindings of fresh black pepper and the chopped parsley and blend. Add the grated cheese and serve.
For the giveaway, all you have to do is leave a comment at the end of this post. The giveaway will close at midnight on October 27th. A winner will be drawn randomly on October 28th. This giveaway is limited to US Residents only. Please make sure to fill in your e-mail when you comment (emails are never shown) because if you don't, you will not be eligible to win.
**THIS GIVEAWAY HAS NOW CLOSED**
Reader Comments (716)
I'm always looking for new ravioli fillings. I have my traditional cheese filling from my grandmother's village in Italy, which is wonderful, but I like other fillings as well. Thanks for this one.
I'm excited to try this recipe. Just got a ravioli press!
This looks totally yummy! The pot is beautiful!
WOW! What beautiful pot. I have trued my hand @ making ravioli sometimes good sometimes not so good. Your recipe just might be the one for my success. Thank you and I will make it for thangiving.😘
What a beautiful pot, and the recipe looks delicious too!
How beautiful! Both the pot and the recipe. Thanks.
If lucky enough to win this generous prize it would become the centerpiece for our kitchen for all to enjoy.
........................ So beautiful and yet so functional, the best of all possibilities.
This recipe looks tasty! I am definitely going to make it soon. I am new to your website and have been really enjoying your recipes. I made your tomato tart over the weekend as we had so many tomatoes we needed to use. The whole family loved it! The copper pot is beautiful.
This recipe looks delicious. Thanks for sharing! Your directions are always so easy to follow. Thanks for a chance to win this beautiful copper pot. Wow!
Would love this pot to cook my very first raviolis in!
I love your recipes and can't wait to try this one!
I love all the recipes on your site, and have made most of them. They're fun and your instructions
make it easy to accomplish. That pot is beautiful, pasta and vegetables must taste even
more amazing.
I don't know if I have a chance at winning the pot, but having that recipe and all the others already
makes me a winner!!
Thank you
Marrianne
Gorgeous copper pot and gorgeous recipe. I love this blog!
The copper pot is gorgeous! And I cannot wait to try making ravs from scratch, looks like so much fun.
What a great recipe and a wonderful giveaway. Love that copper pot!
Oh, my. This is so beautiful! My husband grew up in an Italian family and loves to cook pasta for our family. We would give this such a loving home if we won!
The pan is a work of art and so are the ravioli. Your recipes are always wonderful and this one looks especially tasty. Thanks for sharing.
That recipe looks so good! I would love to have a pot so functional and beautiful at the same time.
That looks good!
Oooooo Any idea how much I LOVE anything with mushrooms? I'll definitely be trying this recipe soon!
The pot is beautiful! It would find a permanent home on my stove top - it's too specialty hide in a cupboard.
I will have to try my hand at making Ravioli, I like the recipes that you have on your site.
Thanks for your wonderful blog. When I see that there is a new I'm right on it. You are an incredible energetic individual for sure. I can't believe the great dishes that you make and your knitting, well your knitting makes me want to get out the needles.
If I were to pick my favorite venue it would be Italian. We love pasta and your instructions are so good. I love that you put down alternatives showing the way you do something when the recipe might say something a little different in the way it is done.
I'm a Michigander too, now living in New Mexico. Our trees have been turning, but it is nothing like the feeling in the air and beautiful fall colors in Michigan. Miss that. I love photography and knitting and of course cooking. We lived in Lansing back then.
Thanks for your blog. I, too, have my fingers and toes crossed for that gorgeous pot.
I can nearly smell this amazing dish
This copper pot would be such a nice addition to my kitchen. It would be too lovely to hide in the cabinet so would leave it on the stove all the time in plain sight for all to see. This mushroom ravioli would be the perfect recipe to try out in the pot for my first time cooking with it.
Your recipes are always the best!
Recipe sounds delicious !
I will definitely try this recipe.
I've tried many of your recipes-they are all delicious!!
The pot looks beautiful and the ravioli, scrumptious!
Love any kind of ravioli!!! These look great!!
Thank you for another delicious recipe AND a chance to win a beautiful pot!! I'm looking forward to serving the pasta to my family. Thanks!
Love your website! Make many of your great looking posts!
Thanks!!
those raviolis look SO tasty!
Sounds wonderful, and I love the ravioli mold for ease. Thank you.
Definitely going to try this recipe, I'll make it in my new pot 😀
After a recent trip to Piemonte I have been so inspired to make (and eat!) more pasta. This ravioli looks fabulous, as does the beautiful copper pot (;
I LOVE your Italian cooking blog and go back to these recipes time and time again!
I feel blessed to be Italian and can't wait to go back to Italy...
Thanks for this opportunity!
Kelly Prunty
quinnprunty@aol.com
(Thank goodness I'm a college professor too, because I know how important it is to follow directions...lol)
I love the simplicity of this dish and how every ingredient has a purpose. This is something I will definitely be making, as the weather has now started to cool down here in the Arizona desert. And the cooper pot is gorgeous.......I can see why you would leave it out all of the time. Thanks for making my mouth water!!!!
It looks delicious! Thank you for the recipe and for the giveaway
This pot is so beautiful, I love copper. Can't wait to make this ravioli it looks scrumptious.
Gorgeous pot!
Fabulous recipe and pictures. As always :)
Nice pot & pasta
First time I've drooled twice looking at a recipe, would love to have that beauty sitting on my stove and this recipe has inspired me to try my ravioli mold again. Thanks for the offering!
I've mostly made spinach/cheese ravioli. This looks great and definitely worth trying. Thanks for offering this giveaway.
Carol
Usually I use won ton wrappers but this mold method looks to be quite easy to use. I will be getting one to try this delicious mushroom and pancetta recipe. Yum! Also absolutely love your artisan Italian Bread. Have made it with garlic added also parm cheese. Everyone raves about it. Thanks for the creation of this easy to make bread.
I have always admired those beautiful pots. My fingers are crossed!
I have been making ravioli since I was a little girl. Starting by my grandmothers side, it was my job to seal them with a fork- but gently!
Being able to use that gorgeous pasta pot would be an honor. Love your recipes and hope see your area someday.
Xo
Yummy recipe with the addition of a few fresh herbs with the mushrooms. Then pot would look gorgeous in my kitchen too!
This looks delicious, I'll have to try it. We have family gatherings making ravioli. A large board on the table, a pile of flour, make a well, put the eggs in and start incorporating! It's so much fun. The kids love "incorporating" and it's great teamwork when they roll out the dough through the pasta maker. Delicious!
Love love love the recipe and the pot!
Great recipe!!!! Can't wait to try it yummy!!!