Pancetta and Goat Cheese Ravioli

Date Added: Nov 15, 2010 American Appetizers
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Prep Time

50 mins

Cook Time

5 mins

Ready In

55 mins



*to adjust serving size click on "serving box".


Freshly made raviolis filled with a pancetta and goat cheese stuffing then topped with Chef Carlo's Mushroom Cream Sauce.


  •  As Needed Pasta Dough
  • 1
  •  As Needed Flour
  • 2
  • 1/4  Cup(s) Egg White Wash
  • 3
  •  As Needed Pancetta & Goat Cheese Stuffing
  • 4
  •  As Needed Mushroom Cream Sauce
  • 5


    1. On a flat floured surface, roll out pasta dough until very thin, almost translucent
    2. Using a round cookie cutter, cut dough into ravioli disc shapes
    3. Rub egg wash around edges of discs
    4. Lay out discs and spoon 1/2 tablespoon of stuffing onto half of the discs
    5. Take the remaining half of discs and top over the stuffing
    6. Seal each side to close raviolis
    7. Place in boiling salted water for 3 - 5 minutes
    8. Plate up with Mushroom Cream Sauce

    Pancetta and Goat Cheese Stuffing


  • 1/4 Cup(s) Pancetta, fine diced, cooked
  • 1 Each Shallot, minced
  • 1 Table Spoon(s) Chervil Sprigs, chopped
  • To Taste Black Pepper & White Pepper
  • 1 Cup(s) Goat Cheese
  • 1 Table Spoon(s) Thyme
  • 1 Each Garlic Cloves, minced
  • Directions

    1. In a hot saute pan, add pancetta
    2. Mix around to saute then add shallots
    3. Once soft, add garlic
    4. Brown pancetta then turn off heat
    5. Season with chervil and peppers
    6. Transfer to a mixing bowl
    7. Add goat cheese and mix until combined
    8. Refrigerate for 5 minutes

    Pasta Dough


  • 1/4 Pound(s) Flour, '00'
  • 2 Each Egg
  • 3 Each Egg Yolk
  • 1 Table Spoon(s) Water
  • ¼ Tea Spoon(s) Sea Salt
  • 1 Table Spoon(s) Olive Oil
  • Directions

    1. In a mixing bowl, add flour then top with egg and egg yolk
    2. Using a spoon, from the middle of bowl move spoon around until you get a nice tight paste
    3. Add some water, you made need to add more if needed
    4. Start using your hands to kneed the dough and to form into a ball shape
    5. Refrigerate for 30 minutes

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