Creamy Cheese and Egg Ravioli with Crispy Guanciale and Sage

Ravioli with Cheese and Egg Cream Sauce
Category: Main Course (Pasta)
Servings: 60 ravioli

This indulgent recipe for Ravioli alla crema di formaggio e uova is a rich and comforting Italian dish that combines fresh pasta with a creamy blend of cheeses, eggs, and a delightful guanciale sauce. Perfect for those who want to treat themselves or their loved ones to a homemade, sophisticated meal.

Ingredients:

Instructions:

1. Making the Fresh Pasta:
   Start by preparing the fresh pasta dough. In a large mixing bowl, combine the all-purpose flour and semolina flour. Mix well with a fork. Gradually add the eggs, mixing everything together to form a dough. Knead the dough until smooth and elastic, about 5-10 minutes. Cover it with plastic wrap and let it rest for at least 30 minutes.

2. Preparing the Cheese and Egg Cream Filling:
   While the dough is resting, start preparing the cheese filling. In a medium saucepan, heat the whole milk and fresh cream over medium heat until it is hot but not boiling. Add the Pecorino and Parmigiano Reggiano cheeses, stirring constantly until they melt into the cream.
   In a small bowl, mix the cornstarch with a little bit of cold milk or water to make a slurry. Gradually pour this into the hot milk mixture, stirring to avoid lumps. Let the mixture cook for a few minutes until it thickens into a creamy sauce.
   Once the cream has thickened, remove from the heat and transfer it to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool.

3. Rolling and Shaping the Ravioli:
   After the dough has rested, roll it out using a pasta machine to about 0.5 mm thickness. You will need two sheets of pasta—one for the bottom and another for the top of the ravioli.
   On one sheet of dough, spoon small dollops of the cheese filling, about the size of a walnut, ensuring they are spaced evenly. Brush the edges of the dough lightly with water to help seal the ravioli. Place the second sheet of pasta on top and press down gently around each filling to expel any air. Use a 6 cm ravioli cutter to cut out each raviolo. Repeat the process until all the dough and filling are used up. You should end up with approximately 60-70 ravioli.

4. Cooking the Ravioli:
   Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking in batches if necessary. The ravioli will cook quickly, usually in about 2-3 minutes, or until they float to the surface.
   Using a slotted spoon, remove the ravioli from the water and set them aside.

5. Making the Guanciale and Sage Sauce:
   While the ravioli is cooking, heat olive oil in a large skillet over medium heat. Add the fresh sage leaves and let them sizzle in the hot oil for a minute until fragrant.
   Add the guanciale, cut into small pieces, and cook for 2-3 minutes, allowing it to crisp up. If the pan gets too dry, add a small splash of water to loosen up the bits stuck to the bottom.

6. Assembling and Serving:
   Once the guanciale is cooked and crispy, add the cooked ravioli into the pan. Gently toss the ravioli in the sage and guanciale mixture, allowing the flavors to infuse.
   Plate the ravioli and drizzle some of the guanciale-sage oil over the top. Serve immediately, and enjoy the indulgent, cheesy goodness!

Tips for Success:

• Be sure to roll the pasta dough thin enough (about 0.5mm), so the ravioli is delicate and tender after cooking.
• You can replace the guanciale with pancetta or bacon if you prefer, although guanciale gives it the most authentic flavor.
• If you want to make the dough ahead of time, it can be refrigerated for up to a day. Just let it rest at room temperature before rolling out.

This dish combines the richness of cheese and eggs with the savory, crispy notes from guanciale and the herbaceous aroma of sage, creating a mouthwatering experience. Whether served for a special occasion or a cozy family meal, these ravioli will surely impress everyone at the table!