Pancetta and Mushroom Ravioli with White Wine Cream Sauce

Pancetta and Mushroom Ravioli with White Wine Cream Sauce

The first time making homemade ravioli was for Brandon’s mom, and was without a pasta roller.  It must have tasted good enough, because a pasta roller showed up as a well received Christmas gift that year.   Although the total time has been cut way down from the first attempt, it does take the better part of an evening to make.  With enough time to prepare and cook, the final result is well worth it.

This makes enough for 10 large ravioli. 

Ingredients:

Ravioli Filling:

2 ounces mushrooms, chopped
¼ lb pancetta, diced
3 oz Spinach
2 teaspoons tarragon, finely chopped
3 teaspoons sage, finely chopped
Salt
½ lb Ricotta

Sauce:

1 bottle Chardonnay
2 teaspoons fresh thyme
2 teaspoons fresh oregano
2 cups whipping cream
3 tablespoons yuzu
½ lemon, juiced
2 teaspoons dried basil

Pasta:
We followed the following recipe for pasta: http://www.ehow.com/how_2041354_pasta-scratch.html

Directions:

Ravioli Filling:
Cook mushrooms and pancetta in skillet on medium high heat until pancetta is crispy.  Reduce heat and add spinach, tarragon and sage, cook down spinach.  Remove from heat, let cool for 15-20 minutes.  Add ricotta.  Salt to taste.

Ravioli:

Roll pasta into sheets 4” wide.   Add filling.  Brush with milk, egg, or cream.  Cover with an additional sheet, making sure there are no air bubbles.  Press two sheets together to seal, and cut.  Cook in boiling, salted water for 3-4 minutes.  Add sauce and serve.

Sauce:
Combine wine, thyme and oregano in a sauce pot on medium heat and reduce by half.  Add remaining ingredients and stir.  Reduce to medium-low heat and let further reduce to half.

Cost:

2 ounces mushrooms, chopped - $0.63
¼ lb pancetta, diced - $3.24
 3 oz Spinach - $0.63
Fresh herbs - $1.50
½ lb Ricotta - $2.08
1 bottle Chardonnay - $10
2 cups whipping cream - $2.38
½ lemon, juiced - $0.33
On hand, and for pasta - $2.50
3 tablespoons yuzu – on hand
2 teaspoons dried basil - on hand
Total: $23.29
Per Serving: $5.82

Changes:
Marscapone cheese is a really good alternative for ricotta.  For a quicker, easier dinner, the filling (less the cheese) can be mixed with Alfredo or tomato sauce and served over cooked noodles.

Leftovers:

We ate 6 of the ravioli for dinner and both had enough for the next days lunch.  When reheated, the sauce separated, but the flavor was still pretty good.