I already admit it, I know that Carbonara is something else, that it’s not made this way, blah blah and blah blah, but I wanted to try a slightly different recipe, which we really liked, so give it a chance. In the filling, I only used guanciale and a pecorino cream with a little milk, but if you want a more pronounced egg flavor, you can add an egg yolk to this creamy mixture.

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 30 ravioli
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

0.35 oz all-purpose flour
0.35 oz butter
3/4 cup milk
1 pinch fine salt
1 egg yolk
1 teaspoon pecorino (grated)
3.5 oz all-purpose flour
1 egg
1 pinch fine salt
7 oz guanciale
1 oz pecorino (grated)
5 teaspoons milk
1 egg yolk (optional, to add if you want a stronger egg flavor)

Steps

Place the butter in a saucepan, melt it over low heat, add the flour and salt. Stir with a whisk or wooden spoon until the roux forms, it should be smooth and well blended. Now add the milk little by little. Mix well with the whisk until the mixture thickens, it should be smooth and without lumps. It will take about 10 minutes.
In a bowl, place the egg yolk and add a teaspoon of pecorino, it should become creamy. Remove the béchamel from the heat, add the creamy mixture while continuing to stir. If you want it smoother, you can strain it.
The béchamel should be slightly liquid, not too thick.
I recommend preparing the dough only when the filling is already ready, otherwise, it might dry out.
Place the flour in a mound on a work surface, add the egg and salt. Knead vigorously for about 15 minutes.
Form a dough ball, pass it through the pasta machine at the maximum thickness 6 or 7 times, always folding it in half. Then pass the dough to a smaller thickness and continue until reaching the minimum thickness.
Cut the guanciale into rather small cubes and brown it in a pan. Let it cool.
Prepare a creamy mixture with the pecorino and a little milk, if you want you can also add an egg yolk, for a more assertive taste. Roll out the dough and place a teaspoon of guanciale, one of pecorino cream slightly spaced along the edges.
Fold the edges inward, press the center well to prevent the dough from opening.
To form the ravioli, start pressing the empty area between one filling ball and another with your fingers. This step is important to seal the ravioli and to remove all the air inside.
Cut in the middle with a pastry wheel forming two strips of filled pasta.
Still with the pastry wheel, now cut the ravioli. If you have the time and desire, seal them again on the sides by closing them well, but do not press on the filling, only on the edges of the pasta.
Place the ravioli on a floured tray, be careful not to let them touch each other otherwise they will stick. You should cook them within the day to prevent them from drying out or freeze them. You will get about 30 ravioli, a serving for two people.
Place the ravioli on the plate and pour the egg béchamel on top.
Serve hot.
Enjoy your meal!