Ravioli Carbonara Recipe: The Pasta That Changed My Life

Ravioli Carbonara, are not traditional but believe it or not, they might just be the most beautiful dish I've ever created - and it was the result of an experiment! Growing up, my Nonna Igea often made ravioli using her traditional egg pasta dough.
In this recipe, my ravioli may not look identical but I have perfected this twist on the classic pasta pockets inspired by the recipe I'm possibly most famous for: Carbonara.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/raviol...

#carbonara #ravioli #vincenzosplate

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INGREDIENTS:
For The Dough:
500 g 00 Flour 18 oz. Reduce quantity to make less
5 eggs 1 egg for each 100g/3.5oz flour
Extra 00 flour

For The Filling:
400 g Guanciale 14oz
6 eggs
200 g Finely grated pecorino cheese 14oz
Black pepper as much as required

METHOD:
Make The Dough:
1. Spread the dough on the counter using the "well" method, creating a small space for the eggs in the middle of your flour.
2. Break the eggs separately into a bowl, then add them to the well.
3. Gently whisk the egg yolks with your fingers or a fork then slowly begin mixing the flour into the eggs, a little bit at a time, creating a thick texture.
4. Start to work the dough and clean up any excess using your scraper and hands, then start rolling the dough into a log shape.
5. If the dough feels too dry, wet your hands slightly and continue kneading the dough until it starts to smooth out.
6. Turn the dough into a smooth ball and wrap it tightly in plastic wrap.
7. Place it in the fridge for 15 - 20 minutes.

Prepare the Guanciale:
1. Trim the edges of the guanciale and cut off the skin.
2. Remove the pepper, leaving as much meat and fat as possible and cut it into long strips.
3. Transfer the guanciale strips into a pan over low heat, allowing it to become crispy without being overcooked. This will take around 5 - 7 minutes – avoid adding any oil!
4. Move the guanciale to a cutting board and chop it into small pieces. Reserve the oil created for later, keeping it in the pan.

Make The Filling:
1. Mix 5 eggs yolks and 1 whole egg in a bowl, leaving the remaining egg whites to the side.
2. Season generously with pepper and stir in the pecorino, reserving approx 50g/1.7-2oz for finishing off the pasta.
3. Continue combing the mixture until it forms a thick, creamy texture.
4. Add most of the guanciale to the mixture, leaving a small handful for garnish.
5. If the mixture isn't quite thick enough, add extra pecorino cheese.
6. Cover the mixture and put it in the fridge.

Keep reading the recipe via:
https://www.vincenzosplate.com/raviol...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ravioli Carbonara
0:36 Ingredients for Ravioli Carbonara
1:14 How to Make the Fresh Egg Pasta Dough for Ravioli
4:20 How to Knead the Pasta Dough
7:25 How to Cut the Guanciale
8:27 How to Cook the Guanciale
10:35 How to Chop the Guanciale
11:37 How to Make the Carbonara Filling
14:35 How to Stretch the Ravioli Dough
19:07 How to Make Ravioli
23:33 How to Cook Ravioli Carbonara
24:19 Combine the Ravioli with the Guanciale Oil
25:25 How to Serve Ravioli Carbonara
26:00 How to Eat the Ravioli, E ora si Mangia...Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).