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Ravioli with pecorino, pancetta and beans

June 18th, 2017

Schön, dass du da bist! Ich bin Conny.

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Ravioli! Need I say more? Maybe: ravioli with cheese? Or: Ravioli, who bring their own sauce? Ecco ragazzi, here they are:
ravioli, from which a velvety-spicy pecorino sauce runs when cutting. 
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Self-saucing ravioli, so to speak. And who now wonders how to get the liquid cheese sauce fumbled in the noodles, the
betrayed: With a trick, one of the cheapest kind. The lling is made with gelatine. This leaves the Pecorino lling to solidify on
cooling - but lique es as soon as you cook the pasta.
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After the ravioli are already lled with their own sauce, you do not need much to serve. Pancetta, so Italian bacon from pork,
crispy fried. And thick beans that are in season right now.
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But thick beans in this case is the exaggeration of the millennium. My beans from the market turned out to be tiny little things.
And as much as I love the meditative bean- it ... with beans the size of lentils you need a lot of patience, until you have a
portion together.
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Needless to say you should use a really good pecorino, one that tastes pure to you. I have used a wonderful Pecorino
Stagionato, which you can get in the good Italian supermarket or online, eg. B. at Tiposarda .
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The bacon has the choice: Pancetta is great - alternatively ts Guanciale, this spicy bacon from the pork cheek. Which is even
harder to get than Pancetta.
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Ravioli with pecorino, pancetta and thick beans (for four)

For the pasta dough

240g Flour Tipo 00

60g Semola di grana duro (Italian durum wheat semolina)
5 small egg yolks
1-2spare
4g salt

Knead our, semolina, salt and egg yolks in the food processor for 5 minutes to a crumbly dough. Then give the rst full egg. If the
dough then forms a ball, do not add another egg. If not, add the remaining whole egg teaspoonful until the dough forms into a ball.
Remove from the food processor and knead by hand for 1-2 minutes. Form into a ball, wrap in cling lm and allow to rest in the
refrigerator for at least one hour.

For the cheese lling

200g matured pecorino

3 sheets gelatine
300ml milk
Freshly ground pepper

Soak the gelatine in cold water. Finely grate the cheese. Boil the milk in a pot once, then turn down the heat and melt the cheese in the
hot milk. Season strongly with pepper. Express the gelatine and dissolve in the hot (no longer boiling !!!) mass. Pour the cheese sauce
into a bowl and leave to cool for at least 3 hours, preferably over night. 

For the ravioli

Pasta dough lling 1 egg white

durum wheat semolina
Circular cookie cutter or slicing
fork

The noodle dough in third, then roll out - this is sincerely with a pasta machine best. With my Kitchenaid I do it this way: I take a third
dough and let it run twice through the roller 1. Then I sprinkle the dough with durum wheat grits and fold the ends to the middle. Run
again through roller 1. The sprinkling, folding and rolling I repeat until the dough is beautifully supple. Then I run the dough two or
three times through roller 2, then through roller 3, 4 and last but not least 5. 
Place a heaped teaspoon of Pecorino lling on a dough sheet with suf cient distance. Brush the edges with a little water (or egg white).
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Carefully fold the second dough sheet over it and press rmly around the lling. Cut out with a circular cookie cutter or adjusting ring.
All around the raviolo with the forks "shape".

Dust a board with tidy durum wheat grits, place the ravioli on it until further use. Flour should rather not be used for dusting, it clumps
when the pasta comes into the pasta water. Durum wheat gries, however, simply falls off. 
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To serve

12 thin slices Pancetta 

1kg thick beans
Pecorino or Parmesan shavings
Freshly ground pepper

Peel the thick beans and blanch in boiling water for 3 minutes. Quench an ice-water, then strain the bean kernels out of the thin pellets.

Fry the pancetta in a frying pan until crispy, then remove it on a paper towel.
Put the ravioli in lightly boiling salted water and cook for 2-3 minutes. Remove with a foam trowel and place in the pan with the hot
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bacon fat. Add the bean seeds and puff everything brie y.

Arrange ravioli and beans in deep plates, top with the crispy pancetta and pecorino shavings and sprinkle with freshly ground pepper.

Such a plate of ravioli, half a liter of Vino Bianco and some great Italo-Hits by Toto Cutogno - and I feel like I'm on vacation in
Bella Italia. And you?

Enjoy the day!

Conny
Sharing is great!
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tweet divide divide pinnen to press

THICK BEANS PA N C E T TA PECORINO R AV I O L I

2 comments

Seelenschmeichelei

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2 COMMENTS

KO C H P H I LO S O P H E N Answers

July 28, 2017 at 5:35

PM

Hello Conny
As a pasta lover "Un grande ringraziamento" for this great recipe. The photos are fantastic and your ravioli also promise an
exciting day in our kitchen.
And congratulations to your beautiful blog. Certainly there is a lot of passion and a lot of work behind it.
Greetings from Switzerland
Die Kochphilosophen
Irina und Walter

SEELENSCHMEICHELEI Antworten

29. Juli 2017 at 12:56

Liebe Irina, lieber Walter,

grazie mille für eure lieben Worte. Das versüßt mir doch diesen furchtbar verregneten Tag!
Herzliche Grüße
Conny

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