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)
Love homemade ravioli!
Love your post! You make it look so easy! I'm going to try making my own pasta when the weather cools and I have more time in the kitchen!!
We make ravioli together as a family- always memorable! This recipe looks amazing! Thank you!
I've been coveting copper pots like for as long as I can remember! 😍
Thanks for the opportunity to win one. And thank for being a go- to for so many recipes. I've got your butternut soup on the menu this week! Would be lovely in this pot...
Thanks for the pictures re using the ravioli press. It looks much easier than it seems just reading the directions! The recipe looks delicious -- and the pot is beautiful!
I started making my own ravioli last year and can't wait to try this! Thank you!
Nice copper pot!
Your photographs are mouthwatering! Great directions too. Thanks.
Many thanks for another great recipe and all your excellent teaching.
It's beautiful!
What a beautiful pot!!!! Great addition to any kitchen!
Beautiful ravioli! I have been wanting to make my own but have let myself be scared off. I think I will tackle it now!
That pot --- gorgeous!
You inspire me, and the gorgeous copper pot will provide more inspiration. Ravioli and pot, both beauties!
I've been thinking of making ravioli, and look what pops up! These look delicious. My mom used to have a ravioli rolling pin. One of my sisters has it now. Mom didn't use it much, though. She made ravioli by hand and we got to crimp the edges with a fork.
I'd keep the pot on the stove, too, Elaine. It's gorgeous. And October 27 is my mom's birthday. She would be 101. God, I miss that woman.
These look delicious, I'm taking the bait and will give them a try. Thank you
I love this recipe for pancetta mushroom ravioli!! I already have a ravioli mold like yours to use!! I think it will be a fabulous addition to my Thanksgiving feast this year!!
The copper pot is bellisama and I would love to call it mine!!! Thanks for the opportunity..... and for all your sharing of your recipes and techniques!!!
What a gorgeous pot! The pasta looks fabulous too.
Thanks for sharing such a yummy recipe and the chance to enjoy that beautiful pot!
The recipes sounds delicious! I have been looking for a new ravioli recipe, thank you so much for sharing!
I will be making this recipe. We love to cook and eat Italian inspired dishes and this one is perfect for fall! Thank you for the opportunity to win this beautiful pot. It would be a cherished addition to our kitchen. Thank you for sharing your recipes and photography.
Just went through a hurricane and now my kitchen is up and ready. Can't wait to try this dish. The copper pot is beautiful,
Can't wait to try this one :)
Great looking dish - it looks yummy - and pot.
I have a copper jam pot that I feel the same way about.
Everything is better with pancetta - adds intense smokey flavor.
Love the recipe.
Love the pot. Love ravioli, but since I am gluten free can't eat the 'fun kind'! Sigh... :)
Ooooo lala, that pot is gorgeous. The pasta made my mouth water. Now for a ravioli mold. Thank you.
This would be a great opportunity to try copper pans again. Can't wait to try this recipe!
Thanks foe the opportunity to win! I have made homemade ravioli once in a kitchen full of relatives. I really need to make it again
Sounds delicious! And that pot is gorgeous!
Love the pics showing all your techniques in assembling this recipe. Beautifully copper pot !
Omg love your website. I inherited all of my grandmothers ravioli equipment . Your recipe has inspired me to use them. Having a cousin reunion lunch soon to share photos and recipes. Your ravioli will be perfect for my menu! That pot is my only missing component. 🙏🏻
What a generous giveaway for a most beautiful copper pot, which would certainly become a family heirloom.
I want this ravioli right now!
Looking forward to making this beautiful pasta
Hi, Thank you for another amazing recipe. I would absolutely LOVE to have this lovely pot on my stove. It's beautiful and would enjoy it so very much. Thanks for your blog.
I've made ravioli before, but just plain-Jane stuff. This looks delicious. Can't wait to try it.
Looks yummy, will have to give it a try.
what a glorious excuse to pull out my mom's ravioli press - thank you!
This looks delicious and your instructions make it look achievable! LOL
What a beautiful dish! Pancetta adds such a wonderful flavor to a recipe. The pot is gorgeous also!
Thank you for all your wonderful recipes.
Sharon
That copper pot is gorgeous! And the recipe looks delicious...will have to try this weekend.
I can't wait to try this recipe and hopefully win the pot!
You make it look so easy...guess I'll have to invest in a ravioli mold! Looks delicious, thanks!
This looks very good.
I always enjoy reading your blog and looking at recipes. And yes even trying a few of them.
Thank you for your time that dedicate to your blog. Such a blessing when I receive an email with a new recipe, and I must say the pictures are enjoyed too.!
Looks delicious!! Cant wait to try it!!
I loved your post! Pancetta adds such a good flavor! And the pot is lovely too!
What a beautiful recipe! I know this pasta will be tender. The filling and sauce make the raviolis savory and a taste treat delight. I can not wait to make these this weekend. Thank you.
The cooking pot is priceless. It is a beauty!!
WOW what a stunning pot.
Love your recipes
Bev
Love your recipes! would love to win :)