Angela's Italian Recipe for Cauliflower Ravioli with Cured Pork

Cauliflower Ravioli with Cured Pork
(Cavolfiore Ravioli con Guanciale)


Ingredients:

For the Pasta:
1 and 1/2 cups semolina flour (pasta flour)
1/4 teaspoon salt
3 large eggs
3 large egg yolks
All purpose flour

For the Filling
1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cups 1-inch cauliflower florets
1/2 cup water
6 tablespoons ricotta cheese
6 tablespoons finely grated Parmigiano cheese plus more for serving
1/3 cup Mascarpone cheese

For the Sauce:
8 ounces thinly sliced cured pork (guanciale) or pancetta, cut crosswise into thin strips
3 cups chicken broth
1/4 cup (1/2 stick) unsalted butter

Directions:

Prepare the Pasta:
Mix semolina flour and salt in large bowl.

Whisk eggs and yolks in small bowl.

Gradually stir egg mixture into flour.

Turn dough out onto lightly floured surface.

Knead until smooth and elastic (dough will be sticky).

Wrap in plastic wrap; chill 1 day.

Prepare the Filling:
Melt butter with olive oil in large skillet over medium heat.

Add cauliflower; sprinkle with salt and pepper and saute until golden, about 7 minutes.

Add 1/2 cup water.

Cover and simmer until cauliflower is tender, about 5 minutes.

Uncover and cook until dry, about 3 minutes.

Cool completely.

Blend ricotta, 6 tablespoons Parmigiano cheese, and mascarpone in processor until smooth.

Add cauliflower and blend until filling is smooth.

Season with salt and pepper.

Prepare the Sauce:
Saute cured pork in large deep skillet over medium-high heat until golden and crisp.

Add broth and butter.

Boil until sauce thickens and is reduced to 1 and 1/2 cups, about 12 minutes.

Chill up to 4 hours.

Prepare the Ravioli:
Line large rimmed baking sheet with parchment paper; dust with all purpose flour.

Divide dough into 3 pieces; cover with plastic wrap to prevent drying.

Set pasta machine to widest setting.

Flatten 1 dough piece into rectangle; run though machine.

Fold in half, end to end, and run through machine again.

Continue, adjusting to next-narrower setting after every 4 or 5 passes and dusting with flour as needed to keep from sticking, until sheet is about 24 inches long and about 1/16 inch thick.

Cut sheet in half crosswise.

Drop filling onto 1 dough strip by heaping teaspoonfuls, spacing 1 and 1/2 inches apart.

Brush dough with water around each mound.

Top with second dough strip; press around each mound to seal.

Cut each ravioli into 2-inch square.

Arrange on prepared sheet; cover with kitchen towel.

Repeat with remaining dough and filling.

Cook ravioli in large pot of boiling salted water until just tender, stirring occasionally.

Drain well.

Rewarm sauce.

Add ravioli and toss over medium-high heat until sauce coats ravioli, about 2 minutes.

Transfer to shallow bowl.

Serve, passing grated Parmigiano cheese. Serves 3.