Roasted Vegetable Ravioli with Crispy Pancetta

There’s a certain magic that happens when humble ingredients are coaxed into something truly extraordinary. For me, that magic is often found in a plate of homemade pasta. I recall a particularly crisp autumn evening, the air alive with the scent of woodsmoke, when I first attempted this ravioli. The simple act of transforming flour and eggs into delicate pasta parcels, then filling them with the earthy sweetness of roasted vegetables and the savory crunch of pancetta, felt like a culinary revelation. It’s a dish that speaks of comfort, of skilled hands, and of the sheer joy of sharing a delicious meal.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Yield: 2 dozen ravioli
• Dietary Type: Contains Gluten, Dairy, Eggs, Meat

Ingredients

Basic Pasta Dough

• 4 large eggs
• 3 cups all-purpose flour
• 1 tablespoon olive oil

Ravioli Filling

• 1 large zucchini
• 1/2 red bell pepper
• 1 large carrot
• 1 large portabella mushroom
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Sauce

• 5 thin slices pancetta
• 2 garlic cloves, thinly sliced
• 3/4 cup chicken stock
• 1/2 cup white wine
• 1 ear of corn, kernels cut off
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon lemon juice
• Salt & pepper to taste

For Assembly

• 2 dozen ravioli (homemade or store-bought, if taking a shortcut)
• 1 egg, with 1 teaspoon water (for egg wash)

Equipment Needed

• Large mixing bowl or clean countertop
• Fork
• Plastic wrap
• Baking sheets
• Food processor (optional, for dicing vegetables)
• KitchenAid with pasta attachment or pasta hand-crank
• 1T sized measuring spoon
• Small knife, pizza cutter, or pleated ravioli cutter
• 8-quart stockpot
• Large sauté pan
• Tongs

Instructions

Basic Pasta Recipe

1. Begin by measuring out all your all-purpose flour and mounding it onto a clean, dry countertop. Create a well in the center of the flour mound, large enough to comfortably hold 4 eggs.
2. Crack the eggs one by one directly into the well.
3. Now, it’s time to bring your fork into play. Gently beat the eggs in the center of the well, being careful not to break down the flour walls. As you beat, gradually incorporate the surrounding flour into the egg mixture a little at a time. Continue this process until the mixture becomes thick.
4. Once the mixture is too thick for the fork, switch to using your palms. Begin to knead the dough, adding more flour if it feels too sticky. You may not need to use all the flour, which is perfectly fine. Continue kneading for 8–10 minutes, or until the dough is smooth and elastic.
5. Cover the dough tightly with plastic wrap and let it rest at room temperature while you prepare the roasted vegetables.

Roasted Vegetable Ravioli with Crispy Pancetta

1. Roast the Veggies: Preheat your oven to 375°F (190°C). Prepare your vegetables by cutting each one into smaller, bite-sized pieces. Aim for larger chunks for more tender vegetables like zucchini, and smaller, more uniform pieces for harder vegetables like carrots to ensure they roast evenly.
2. Spread the cut vegetables onto a baking sheet and roast in the preheated oven for 10–15 minutes, or until they are softened.
3. Remove the roasted vegetables from the oven and transfer them to a food processor. If you prefer, you can also finely chop them with a knife. Pulse the vegetables 4–5 times until they are diced to about a 1/4-inch size. You want them to have some texture, not be a complete puree.
4. Add the grated Parmigiano-Reggiano cheese, minced garlic, olive oil, kosher salt, and fresh ground pepper to the food processor with the vegetables. Pulse one more time to thoroughly incorporate the remaining ingredients. Set this flavorful vegetable mixture aside.

Roll the Pasta

1. Divide the prepared pasta dough into 4 equal portions. Keep the portions you are not currently working with covered with a damp towel or plastic wrap to prevent them from drying out.
2. Working with one portion of dough at a time, and keeping the rest covered, use your KitchenAid with a pasta attachment or a pasta hand-crank to roll out the dough. Continue rolling until the dough is about 1 mm thick, which is typically the second to last setting on most pasta machines. The resulting pasta sheets should be approximately 6 inches wide and 30 inches long.
3. If a pasta sheet feels a bit sticky, lightly dust it with extra flour. Set the rolled sheets aside and keep them covered.

Make the Ravioli

1. Using a 1T sized measuring spoon, scoop scant tablespoons of the vegetable mixture onto one of the pasta sheets. Leave about 1 1/2 inches of space between each spoonful of filling.
2. Prepare your egg wash by whisking together the egg and water. Brush the edges of the pasta sheet and the areas in between the spoonfuls of filling with the egg wash.
3. Carefully place another pasta sheet on top of the filling-covered sheet. Gently press down around the filling to create a seal, working to expel as much air as possible from within the ravioli.
4. Use a small knife, pizza cutter, or a pleated ravioli cutter to cut the pasta into nice, even squares, about 2 1/2 inches square. Ensure each ravioli has a tight seal, as a poorly sealed ravioli can lead to the filling leaking out during cooking.
5. Place each finished ravioli onto a baking sheet that has been dusted with flour to prevent them from sticking to each other. Repeat this process with the remaining pasta sheets and filling until all the dough is used.
6. Prepare an 8-quart stockpot by filling it with 6 quarts of water and adding 1 tablespoon of salt. Bring the water to a rolling boil. While the water heats, proceed to make the sauce.

Make the Sauce

1. Heat a large sauté pan over medium-high heat. Once the pan is hot, add the thin slices of pancetta.
2. Cook the pancetta until it becomes crispy. Use tongs to remove the crisped pancetta from the pan and place it on a plate. Crumble the pancetta once it has cooled slightly. Leave the rendered pancetta drippings in the pan.
3. Keep the heat on the sauté pan and add the thinly sliced garlic cloves. Fry the garlic for approximately 15 seconds, until fragrant.
4. Pour in the chicken stock and white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where a lot of flavor resides!
5. Add the corn kernels to the pan. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer until it has been reduced by about half, which should take approximately 5 minutes.
6. Stir in the lemon juice into the sauce. Turn off the heat and set the sauce aside.

Boil the Ravioli

1. Once the water in your stockpot is at a rolling boil, carefully slip the prepared ravioli into the boiling water.
2. Bring the water back to a boil, then immediately turn the heat down to medium-low. Cook the ravioli in the gently boiling water for another 3–4 minutes, or until the pasta is tender. To test for doneness, carefully fish out a ravioli and test a corner to see if it yields easily.
3. Drain the cooked ravioli thoroughly.

Serve the Ravioli

1. Gently toss the drained ravioli with the prepared sauce.
2. Serve immediately, topping each portion with the crumbled pancetta and a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Expert Tips & Tricks

• Pasta Dough Consistency: The feel of pasta dough can vary depending on the humidity and the type of flour used. Don’t be afraid to adjust the flour or liquid slightly. The dough should be firm but pliable, like a good earlobe. If it’s too sticky, add a bit more flour, a teaspoon at a time. If it’s too dry and crumbly, add a tiny splash of water.
• Vegetable Prep for Texture: When dicing the roasted vegetables, aim for consistency in size. This ensures they cook evenly and contribute a pleasant texture to the filling. If you prefer a smoother filling, pulse the vegetables a few more times in the food processor.
• Ravioli Sealing: The key to perfectly formed ravioli is a good seal. Ensure you press firmly around the filling before cutting. If you notice any air pockets, gently press them out. A little extra egg wash can also help create a strong bond.
• Sauce Reduction: Don’t rush the sauce reduction. Allowing it to simmer and reduce concentrates the flavors beautifully, creating a richer sauce that clings to the ravioli.
• Timing is Everything: Make the pasta dough and filling while the oven preheats and vegetables roast. Prepare the sauce while the ravioli boil. This methodical approach ensures everything comes together perfectly.
• Freezing Ravioli: If you make extra ravioli, you can freeze them. Place them in a single layer on a floured baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the boiling time.

Serving & Storage Suggestions

These beautiful Roasted Vegetable Ravioli with Crispy Pancetta are best served immediately, while the pasta is tender and the sauce is warm and fragrant. Garnish generously with the crumbled pancetta and freshly grated Parmigiano-Reggiano cheese for an extra layer of flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the ravioli in a skillet with a splash of water or broth, or microwave on low power, being careful not to overcook the pasta. They do not typically store well at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	637.8 kcal
Calories from Fat		177 g
Total Fat	19.7 g	30%
Saturated Fat	4.6 g	22%
Cholesterol	269.3 mg	89%
Sodium	703.2 mg	29%
Total Carbohydrate	86.3 g	28%
Dietary Fiber	5.3 g	21%
Sugars	5.7 g	22%
Protein	23.4 g	46%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the pancetta and sauté the garlic in a bit more olive oil. You can also add a sprinkle of smoked paprika to the sauce for a hint of smoky flavor.
• Gluten-Free Pasta: For a gluten-free rendition, you can use your favorite store-bought gluten-free ravioli. If you’re ambitious, a gluten-free pasta dough recipe can be used, though it requires a different approach.
• Seasonal Vegetables: Feel free to swap out the vegetables based on what’s in season. Butternut squash, sweet potato, or even finely chopped broccoli rabe would make delicious filling variations.
• Herb Variations: While parsley is classic, other fresh herbs like chives or a hint of sage can also complement the filling and sauce beautifully.

FAQs

Q: Can I make the pasta dough ahead of time?
A: Yes, the pasta dough can be made a day in advance and stored, tightly wrapped in plastic wrap, in the refrigerator. Let it come to room temperature for about 30 minutes before rolling.

Q: What if I don’t have a pasta machine?
A: While a pasta machine makes rolling dough much easier, you can absolutely do it by hand with a rolling pin. It will require more effort and time, but the results are just as rewarding. Roll the dough as thinly as possible, aiming for that 1mm thickness.

Q: How can I ensure my ravioli don’t stick together?
A: Dusting your work surface and the ravioli with flour as you assemble them is crucial. Also, avoid overcrowding the baking sheet. Cook them in batches if necessary to ensure they have space.

Q: My ravioli are sticking to the bottom of the pot, what did I do wrong?
A: Make sure your water is at a rolling boil when you add the ravioli, and don’t overcrowd the pot. Stir them gently once they float to the surface to ensure they don’t clump together.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs offer the best flavor, you can use dried herbs in a pinch. Use about one-third of the amount of dried herbs compared to fresh (e.g., 2 teaspoons of dried parsley for 2 tablespoons fresh).

Final Thoughts

This Roasted Vegetable Ravioli with Crispy Pancetta is more than just a recipe; it’s an experience. It’s about the satisfaction of creating something beautiful and delicious from scratch, the aroma filling your kitchen, and the delight on your guests’ faces as they savor each bite. It’s a dish that celebrates the bounty of the season and the simple pleasure of a well-made meal. I encourage you to dive in, embrace the process, and discover the magic for yourself. Pair it with a crisp white wine, and don’t forget to share your creations and feedback – I’d love to hear about your culinary adventures!