Gourmet Roasted Vegetable Ravioli with Crispy Pancetta
Indulge in this sumptuous dish of Gourmet Roasted Vegetable Ravioli complemented by crispy pancetta. This recipe is a perfect blend of convenience and elegance, utilizing wonton wrappers for a time-saving twist on homemade pasta. The ravioli is filled with a vibrant medley of roasted zucchini, carrots, portabella mushrooms, and red bell peppers, all elevated with the savory notes of Parmigiano-Reggiano cheese and garlic. Finished with a flavorful sauce made from pancetta drippings, chicken stock, and white wine, this dish is topped with tender corn kernels and fresh parsley for a delightful crunch. Ideal for gatherings or a weeknight treat, this recipe is sure to impress without the fuss of traditional pasta-making.
N/A
Servings
300
Calories
23
Ingredients
Ingredients
Eggs
4 large (whole)
All-purpose flour
3 cups (for pasta dough)
Olive oil
1 tablespoon (for pasta dough)
Zucchini
1 large (chopped)
Red bell pepper
1/2 (chopped)
Carrot
1 large (chopped)
Portabella mushroom
1 large (chopped)
Parmigiano-Reggiano cheese
1/4 cup (grated)
Garlic
1 teaspoon (minced)
Olive oil
2 tablespoons (for roasting)
Kosher salt
1 teaspoon (for seasoning)
Fresh ground pepper
1/2 teaspoon (for seasoning)
Pancetta
5 thin slices (sliced)
Garlic
2 cloves (thinly sliced)
Chicken stock
3/4 cup (for sauce)
White wine
1/2 cup (for sauce)
Corn
1 ear (kernels cut off)
Fresh parsley
2 tablespoons (chopped)
Lemon juice
1/2 teaspoon (for finishing the sauce)
Salt & pepper
to taste (for seasoning)
Wonton wrappers
2 dozen (for the ravioli)
Egg
1 (for egg wash)
Water
1 teaspoon (for egg wash)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the vegetables: Chop the zucchini, bell pepper, carrot, and portabella mushroom into manageable pieces, ensuring even cooking.
3
Spread the vegetables on a baking sheet and roast for 10-15 minutes until tender. Once done, transfer to a food processor.
4
Pulse the roasted vegetables roughly, leaving a bit of texture. Add the grated Parmigiano-Reggiano, minced garlic, olive oil, kosher salt, and fresh ground pepper. Pulse again to combine and set aside.
5
Roll out the pasta dough: Divide your dough into four portions. Keep the unused portions covered. Roll out one portion at a time with a pasta machine until reaching approximately 1 mm thickness. Dust with flour to prevent sticking.
6
Form the ravioli: Using a tablespoon, dollop a scant spoonful of the vegetable mixture on the pasta sheet, leaving ample space between each dollop. Brush egg wash around the filling. Place another sheet of pasta on top and gently press to seal between servings. Cut into 2.5-inch squares using a knife or ravioli cutter. Make sure each ravioli is securely sealed to avoid leaking during cooking.
7
Cook the ravioli: Bring a large pot of salted water to a boil. Once boiling, gently add the ravioli and reduce to a simmer, cooking for 3-4 minutes until tender. Drain gently.
8
Prepare the sauce: In a large sauté pan, cook the thin slices of pancetta over medium-high heat until crisp. Remove with tongs, crumble, and set aside. In the same pan with the drippings, sauté garlic for 15 seconds, then add chicken stock and white wine, scraping the bottom for flavor. Stir in corn kernels and simmer until reduced by half, about 5 minutes. Stir in lemon juice before turning off the heat.
9
Serve: Plate the ravioli, generously spoon the sauce over, and top with crumbled pancetta and fresh parsley for garnish.
Nutrition Information
15g
Fat
35g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Roasted Vegetable Ravioli with Crispy Pancetta?
It is a gourmet pasta dish featuring handmade or wonton-wrapped ravioli filled with a roasted vegetable medley and topped with a savory wine-based sauce and crispy pancetta.
What vegetables are included in the ravioli filling?
The filling includes a vibrant mix of zucchini, red bell pepper, carrot, and portabella mushroom.
How do I prepare the vegetables for the filling?
Chop the zucchini, bell pepper, carrot, and portabella mushroom, then roast them in the oven at 375 degrees Fahrenheit for 10 to 15 minutes.
What cheese is used in the ravioli filling?
The recipe calls for 1/4 cup of grated Parmigiano-Reggiano cheese.
Can I use wonton wrappers instead of making fresh pasta dough?
Yes, the recipe suggests using 2 dozen wonton wrappers as a time-saving alternative to traditional pasta-making.
How do I make the fresh pasta dough from scratch?
Combine 3 cups of all-purpose flour, 4 large eggs, and 1 tablespoon of olive oil to form the dough.
How thin should the pasta dough be rolled?
The dough should be rolled out to a thickness of approximately 1 mm using a pasta machine.
What prevents the ravioli from leaking during cooking?
An egg wash made from 1 egg and 1 teaspoon of water is brushed around the filling to ensure the pasta layers are securely sealed.
How long should the ravioli be boiled?
The ravioli should be boiled in a large pot of salted water for 3 to 4 minutes until they are tender.
How is the crispy pancetta prepared?
Thin slices of pancetta are cooked over medium-high heat until crisp, then removed from the pan and crumbled for the final garnish.
What ingredients are in the ravioli sauce?
The sauce consists of pancetta drippings, thinly sliced garlic, chicken stock, white wine, corn kernels, and a touch of lemon juice.
How is the corn prepared for this dish?
The kernels from one ear of corn are cut off and simmered in the sauce until the liquid is reduced by half.
What size should the ravioli be cut?
The ravioli should be cut into approximately 2.5-inch squares using a knife or a ravioli cutter.
How many calories are in a serving of this dish?
Each serving contains 300 calories.
What is the protein content of the Gourmet Roasted Vegetable Ravioli?
There are 10 grams of protein per serving.
How much fat is contained in one serving?
One serving contains 15 grams of fat.
How many carbohydrates are in this recipe?
There are 35 grams of carbohydrates per serving.
What is the oven temperature for roasting the vegetables?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How should the filling be textured?
The roasted vegetables should be pulsed in a food processor to leave a bit of texture rather than being completely smooth.
What kind of mushroom is recommended?
The recipe specifically calls for one large portabella mushroom.
Is there lemon juice in the recipe?
Yes, 1/2 teaspoon of lemon juice is added to finish the sauce and balance the flavors.
What seasoning is used for the vegetable filling?
The filling is seasoned with 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground pepper.
How much white wine is required for the sauce?
The recipe uses 1/2 cup of white wine for the sauce.
How much chicken stock is needed?
You will need 3/4 cup of chicken stock for the sauce base.
What is the final garnish for the dish?
The dish is topped with the crumbled crispy pancetta and 2 tablespoons of chopped fresh parsley.
How much garlic is used in the entire recipe?
The recipe uses 1 teaspoon of minced garlic for the filling and 2 cloves of thinly sliced garlic for the sauce.
What type of flour is used for the pasta dough?
3 cups of all-purpose flour are required to make the dough.
Can this recipe be made vegetarian?
Yes, while the original includes pancetta and chicken stock, you can omit the pancetta and use vegetable stock to make it vegetarian.
How many total ingredients are used in this recipe?
There are 23 total ingredients listed in this recipe.
When should I add the Parmigiano-Reggiano?
The cheese should be added to the food processor and pulsed with the roasted vegetables to create the filling.