Ravioli with porcini mushrooms , pancetta and saffron sauce

chef

Leonardo Pellacani

Other Ingredients

q.s. Salt

q.s. Pepper

q.s. Nutmeg

120 g. Parmigiano Reggiano cheese

120 g. Butter

N˚ 1 Egg

120 g. Pancetta

250 g. Potatoes ,Boiled

500 g. Fresh Egg Pasta Dough

Serve 6

In a bowl, mash the potatoes and mix them with the finely chopped Porcini mushrooms; add the egg and 50 g. of grated parmigiano reggiano cheese. Season with a sprinkle of nutmeg , salt and pepper. At this point, roll out the egg pasta and cut it into squares, on each add a little of the mushroom filling, then close the ravioli. In a pot of boiling  salted water cook the ravioli al dente. Meanwhile, in a saucepan, melt the butter with a little of the pasta cooking water; add the saffron powder and the pancetta, previously cut into strips. Drain the ravioli and toss them in the prepared sauce. Finish with the remaining grated parmigiano reggiano cheese..

Prepare the egg pasta with gluten-free flour.

Use Pancetta that has written gluten-free on the label.