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)
Pot is beautiful and thanks for teaching me how to make pasta!
Hi -- I haven't jumped on the copper pot bandwagon yet, so would love to start with this gorgeous pot! Always enjoy your blog.
After discovering your website last year I started making homemade pasta again. I've never made ravioli, but this recipe looks like my next project. The copper pot would be an added bonus.
Thank you for all of the wonderful recipes. I have passed your website on to many friends
The pot looks great... i always want to try good cookware to see how much it improves the dish. Goining to try the recipe in my pots and dream about how much better it could be...
Thanks
Looks absolutely fantastic! I'm going to look for a ravioli tin! Too bad I'm not eligible for the gorgeous pot as I am in Canada!! Awwwww
Looks good, the copper pot is beautiful also.
Your ravioli mold is similar to the one my mother brought back from Italy in 1956. I have added to her large collection of cookware, which I still use (i'm 81 years young).
She bought high quality items, which she, and I in turn, lovingly care for. I would love to add that pot for my collection..
The pasta pot has me freaked out! Since the odds of winning it are slim. I would appreciate your Emailing me the name and address of the retailer here in the states.
Thanx,
Nick M.
Not only do you have fabulous receipts but great suggestions for kitchen equipment. Love the ravioli mold.
Will make this recipe, have made many of items from your posts and have loved them all. I have been eying these pots for some time and love the look and feel of them, they are truly a work of art.
Recipe looks amazing and I would love to add that pot to my kitchen!!
Wonderful step by step instructions for making any kind of ravioli and the accompanying photos are, as always, beautiful. Your recipes are always clear and well written--not to mention delicious--and I'm sure this one is no exception.
Great recipe!
Fingers crossed that I win!
Leslierob@mac.com
Would love to try this recipe!!! We always have homemade ravioli for the holidays!
I am so excited just got a new pasta machine! This will be the first recipe I try , can't wait.
Being an Italian pasta has always been part of my life. Hope it looks just as good as yours! Thanks
Looks delish! A ravioli mold is now on my christmas list :)
Time to put my pasta maker to work! Looks delicious, can't wait to make these ravioli!
This looks delicious and not too difficult. Can't wait to try it!
This looks like a delicious recipe! I can't wait to make it.
Thank you for the opportunity to participate in this amazing giveaway.
Oh what a delicious looking recipe and such a lovely pot. I love your recipies, I made my first zuchinni soup and first gnochi from your recipies. I love the simplicity and real ingredients you use! I would love to win this pot!
What a gorgeous copper pot!! Thank you so much for always sharing such delicious recipes with us. These ravioli look scrujmptious!!!
Gorgeous copper pot!
I'm married to an Italian who loves Italian food - who doesn't?? This recipe looks especially good - can't wait to try. The copper pot is absolutely beautiful - crossing my fingers! Carol
Gorgeous pot and wonderful recipe!
I love yor website, and this ravioli!
This recipe contains many of my favorite things. I am looking forward to trying it.
Love the pasta, Love the pot. I fully agree with you regarding the pancetta. It is so much more flavorful than bacon. You already know the difference when you cut it.
Oh my...does this recipe take me back to my childhood. My Grandmother was Italian and I used to 'help' her when she made homemade ravioli. She used the traditional ricotta cheese filling but these look fabulous! Thanks for sharing the recipe. I couldn't remember the recipe for the dough so now I can make them myself 😊.
WOW!! Over the weekend I woke up to old school PBS cooking programs on the TV, got to love old school! Anyway Mary Ann Esposito of Ciao Italia was making mushroom ravioli! Of course I got out of bed thinking geez I want to make mushroom ravioli.
Imagine my surprise when I opened my 'The Italian Dish' email this morning featuring a mushroom ravioli recipe. WHAT??!!!!!!! With the bonus of a spectacular copper pasta pot giveaway!
That pot is WAY too pretty to stuff away in a cabinet.
Again I find myself asking myself how is it that coincidences happen?!!
This sounds delicious. I need to get a ravioli pan and try this.
Yummy! I have to make this dish!
The pot is beautiful. Good luck to
everyone.
Ordered ravioli mold. love the uniform look!
That pot is gorgeous. I understand why you leave it out on your stovetop. I've never made ravioli before, but these look wonderful. I hope to try them for myself!
LOVE the ravioli recipe. Will make it Sunday for family dinner night.
Going to try this - it's pasta making time of year! This giveaway is amazing too!
Wow....can't wait to try this recipe. Thanks!
In the past, I have tried unsuccessfully to make home made ravioli. Thank you so much for the step by step pictures. I remember seeing my grandmother make these (without a mold) on Sunday mornings. She used to call them "cass an jills)" (I know the spelling is not correct. I just sounded it out.) That was over 60 years ago. I can't wait to try these.
What a gorgeous pan! Oh, the delicious soups and other goodies I would make in it. And this recipe looks totally doable. Can't wait to try it. Thanks so much for this opportunity.
Have made several of your recipes. any advice re rolling out the dough manually? My grandmother (from Abruzzo) and my aunt made the dough on various Sundays. Rolled out on a 50's formica table top dusted with flour. Thanks for the recipe. Luke S.
Oh darn, I wish we'd had this recipe a week ago for our annual family ravioli assembly line! We made 1,128 ravioli with a braised beef filling. I'll definitely give your recipe a try (on a smaller scale) before we have another rav fest, in case we might want to add these to our repertoire. We do it the same way you do, using a mold. We freeze the ravioli and enjoy them for several months.
Thank you for the most informative and delicious posts. I have shared your website with my daughters-in-law since we all love Italian food. The pot you featured is so beautiful.
Love, love, love mushroom ravs. Going to try these with parmesiano white sauce made with fat free 1/2 and 1/2 and 2 Tbsp. butter. Yum. Thank you for sharing.
This looks like a recipe that would be delightful both summer and winter.
Oh my goodness. That pot is GORGEOUS!!!! I THINK FOOD MUST TASTE BETTER COOKED IN THAT POT. And the ravioli looks great . . . but alas I don't eat mushrooms! Blessings from Missouri!
Comfort food at its best! The pot is like a piece of art!
Absolutely love your arriving emails every week....your soups are the best and can't wait to try ravioli....Many thanks for all the recipes you share....
Enticing photography and recipes. Would love to add the copper pot to our risotto and polenta pots!
This looks amazing! Would love to make it using the new copper pot!
I am so sad I read this first thing in the morning. I am so hungry now!
Your recipes are fantastic this one looks perfect heading to store for ingredients right now
Those ravioli are even prettier than the pot!