Porchetta ravioli dressed with simple tomato sauce with basil and garlic, or as I did today, with radicchio pesto. With 300 grams of egg pasta, I prepared 20 ravioli with porchetta filling. Let’s prepare the dough ourselves, today we almost all have a valid help at home, technology provides us with fantastic tools that allow us to simplify or even reduce processing times. I still remember when my grandmother made homemade fresh pasta, bread, everything prepared by her by hand. For a long time, my friend and I have been thinking and rethinking about porchetta ravioli. The idea of preparing them today was sudden when I found inspiration in my shopping bag from two of my purchases, radicchio and a slice of porchetta. Why not combine them? Said and done.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 484.08 (Kcal)
- Carbohydrates 47.82 (g) of which sugars 2.56 (g)
- Proteins 27.42 (g)
- Fat 21.47 (g) of which saturated 8.11 (g)of which unsaturated 6.34 (g)
- Fibers 1.75 (g)
- Sodium 1,652.96 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare porchetta ravioli
- 5.3 oz porchetta
- 3.5 oz milk
- 1.75 oz Parmigiano cheese
- 2 cups all-purpose flour
- 2 eggs
- 1/4 cup water
- 2 tsp salt
- 5.3 oz radicchio
- 0.7 oz Parmigiano cheese
- Half shallot
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
Tools to prepare porchetta ravioli
- Mixer
- Planetary pasta roller
- Pasta Cutter Wheel
- Chopper
- Pastry Board
- Bowl
Steps to prepare porchetta ravioli
My filling is very simple to prepare, it’s already important on its own, no need to elaborate further. Porchetta has its own personality, so I used only three ingredients. In the chopper, I put the milk, Parmigiano cheese, and naturally the porchetta. I chopped a little, I didn’t want to make a cream but a soft and firm filling. To prepare the pasta sheet, I put the flour with the eggs, salt, and water into the planetary mixer’s bowl. After letting the egg pasta rest for 30 minutes, I rolled out the thin sheet.
I rolled out the pasta and divided the filling by placing it in the center of the sheet with a spoon, covered it with another sheet, and with the serrated wheel, I cut out the ravioli edges.
To dress the porchetta ravioli, I stewed the radicchio with half a shallot and the EVO oil for 15 minutes. I processed a third of the mixture in a chopper with 20 grams of Parmigiano cheese and a ladle of ravioli cooking water to give creaminess without using additional cheeses and creams. Dress the ravioli with the radicchio cream.
And here they are ready, the porchetta ravioli, to be cooked.
An excellent first course to be served on festive days.
Delicious porchetta ravioli with radicchio and Parmigiano cheese.
FAQ
Can porchetta ravioli be dressed with simple tomato sauce?
Yes, of course, having a significant filling, it’s always good to dress them simply to fully savor all the flavors.
