Ingredients
- 500 g flour 00
- 500 g Fresh cream
- 120 g Meat broth
- 60 g Bacon in thin strips
- 10 g Corn starches
- 1 pc Yolks
- 3 pcs Eggs
- Grated Parmesan
- nutmeg
- Extra virgin olive oil
- salt
- pepper
For the carbonara ravioli recipe, dissolve the corn starch in 2 tablespoons of cold water. Collect the cream in a saucepan, season with salt, pepper and nutmeg and let it reduce by half, then remove it from the heat and tie it with the corn starch.
Let it rest in the refrigerator for 12 hours; the mixture must become solid (stuffing). Mix the flour with a tablespoon of oil, a pinch of salt, 3 eggs and 2 yolks (and a little water if the dough is too firm).
Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 1 hour. Heat the meat broth, remove from the heat, add 50 g of parmesan, blend with an immersion blender adding a little oil. Season with salt and pepper (sauce). Brown the bacon in a fat-free pan until crispy.
Beat the two remaining egg yolks. Roll the dough into a thin sheet. Spread the filling over the dough into balls of 2 cm in diameter, spacing them 5 cm; form a small hollow in the filling, pour a little beaten yolk inside, cover with another layer of dough, press around the filling to release any air and cut out the ravioli with a pastry cutter (diameter 6 cm).
Cook the ravioli in salted water for 2-3 ', toss them in a pan with the sauce for 1', then serve with the crispy pancetta, pepper and a drizzle of oil. Complete as desired with parmesan wafers.
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