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Mario Batali's Deconstructed Ravioli with Pancetta and Corn

Open Faced Ravioli Pancetta Corn Mario Batali
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A delicious open-faced ravioli dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Mario Batali
Every culture has some form of bacon, and some of Mario's favorites are cured, unsmoked pancetta and guanciale. Try them in this open-faced ravioli dish!

Calories Per Serving: 390
Cost Per Serving: $2.54
Total Cost: $10.17
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things you'll need.
ingredients
  • 1/2 pound Fresh Pasta Sheets
  • 1/4 pound Pancetta or Guanciale (cut into 1/2-inch dice)
  • Salt and Freshly Ground Pepper
  • 1/2 cup Butter
  • 2 Shallots (minced)
  • 1 Jalapeno (minced)
  • 3 ears Corn (cut off the cob)
  • 4 Scallions (thinly sliced)
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Pecorino Romano (plus extra for garnish)
kitchenware
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  • chefsknifepng
  • skilletpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients   
    instructions Bring a large salted pot of water to a boil.
  • step 2
    ingredients 1/2 pound Fresh Pasta Sheets
    instructions Roll out the pasta sheets and cut into 3-inch by 3-inch squares. Carefully drop into the water and cook until tender, removing to stop the cooking process.
  • step 3
    ingredients 2 Shallots (minced)
    1 Jalapeno (minced)
    3 ears Corn (cut off the cob)
    4 Scallions (thinly sliced)
    instructions Mince the shallot, jalapeno, corn and scallions.
  • step 4
    ingredients 1 tablespoon Extra Virgin Olive Oil
    1/4 pound Pancetta or Guanciale (cut into 1/2-inch dice)
    1 tablespoon Red Wine Vinegar
    Salt and Freshly Ground Pepper
    instructions While water comes to a boil, bring a large skillet to medium-high heat. Add the pancetta, and cook until crisped and the fat has rendered. To this pan add the shallots, jalapenos, corn, scallions and vinegar and season with salt and pepper. Cook until just tender, about 4 minutes.
  • step 5
    ingredients 1/2 cup Butter
    2 tablespoons Pecorino Romano (plus extra for garnish)
    instructions In a separate pan melt the butter. Once the pasta has cooked transfer it to the butter with some of the seasoned pasta water. Add Pecorino and toss to coat the pasta.
  • step 6
    ingredients   
    instructions To plate, add a square of pasta to each plate. Next put in some of the pancetta and corn mixture. Top with another square of pasta and a fresh grating of Pecorino.
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