Pancetta and Pea Ravioli in Asiago Beurre Blanc

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 11 ounces, weight FOR THE RAVIOLI DOUGH
• 3 whole All-purpose Flour Plus More For Flouring All Of Your Work Surfaces
• 1 pinch Eggs
• 1 dash Salt
• 4 slices FOR THE RAVIOLI FILLING
• ⅓ cups Olive Oil, For Cooking The Pancetta
• 1 teaspoon Thick Cut Pancetta, Diced Small
• 1-½ cup Frozen Peas
• ¼ cups Minced Garlic
• ¼ cups Ricotta Cheese
• ½ teaspoons Freshly Grated Parmesan Cheese
• ½ teaspoons Freshly Grated Asiago Cheese
• ¼ teaspoons Hickory Smoked Sea Salt
• 2 whole Dried Basil Leaves
• ½ cups Smoked Paprika
• ¼ cups Eggs
• 1 whole FOR THE ASIAGO BEURRE BLANC SAUCE
• 1 pinch Dried White Wine
• 1 pinch Apple Cider Vinegar
• 2 sticks Shallot Finely Minced
• ½ cups Salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →