Ingredients
Method
Pasta dough
1.Put the flour into a large bowl. Make a well in the centre; add eggs. Using a fork, or your fingers, mix the eggs in a circular motion, slowly incorporating a little flour as you go until you have a shaggy mess.
2.Tip out flour onto a clean surface; knead for 10 minutes.
3.Pull into a ball and wrap in cling wrap; allow to rest for 30 minutes.
Whole egg raviolo with asparagus, pancetta and parmesan
4.Meanwhile, while the pasta is resting, mix the ricotta and parmesan cheese together in a bowl. Add a pinch of salt and a grinding of black pepper. Refrigerate.
5.Cook asparagus in a saucepan of boiling salted water for 1–2 minutes, or just tender. Transfer to a bowl of iced water to stop cooking. Drain and set aside.
6.Add a little olive oil to a frying pan and cook the pancetta until crisp.Drain on paper towel. Set aside.
7.Using a pasta maker, roll the pasta dough out to the second last setting. Lay on a flour-dusted bench. Use a knife to cut twelve 15cm x 15cm squares. Cover with a tea towel to prevent drying out.
8.Put the ricotta mixture into a piping bag or a large snap-lock bag with a 1cm hole cut at the bottom corner. Cut six 16cm x 16cm squares of baking paper and place under each square of dough. This makes it easier to lift into the boiling water later.
9.Pipe a ring of ricotta filling about 4cm in diameter onto 6 of the pasta squares. Top with another ring to form a nest like shape, using all of the filling.
10.Working with one at a time, separate the yolk from the egg whiteand carefully slide the yolk into the middle of the ricotta ‘nest’. Do not break the yolk. Repeat with all 6 squares.
11.Use a pastry brush to brush around the nest with the beaten egg mixture. This will help seal the second piece of dough.
12.Carefully drape another square of dough over the top of the ones with the nests. Use your fingers to carefully press around the filling to seal.
13.Use a 12cm round cookie cutter to cut a circle shape with the filling centred in the middle. Seal the edges with a fork by pressing the tines around the edge.
14.Get a large pot of water on the boil. Add a generous pinch of salt.
15.Put the butter into a frying pan and cook over medium heat until foamy. Add the cooked pancetta and the asparagus; continue to cook until butter is just starting to turn golden brown. Remove from heat.
16.Holding the edges of the baking paper underneath the raviolo,carefully slide 3 at a time into the boiling water. Cook for around 3 minutes, then remove with a slotted spoon onto paper towel.
17.Place one raviolo on each plate, spoon over some butter sauce, a little bacon and two asparagus spears. Repeat with the other 3 raviolo.
18.Top with a little shaved Parmesan and serve immediately.
Making dough is all about touch and feel, so if it feels too sticky add a little flour; if it feels too stiff add a tablespoon of olive oil to loosen it. You will know when your dough is ready when you can press your finger into it and it springs back.
Note
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