Pancetta and Leek Ravioli

This Pancetta and Leek Ravioli recipe is the perfect spring dish when you’re looking for something comforting and homely. You’ve got the deep, rich flavours from the golden pancetta, cheese and potato filling which pairs perfectly with the simplicity and sweetness of the Mutti tomatoes in the sauce. It takes a little bit of time to make but it’s a delicious Sunday meal or primi for all the family. And yes, squeezing the tomatoes with your hands is essential!

Serves 4 - 6 
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Ingredients

• 600g fresh semolina pasta dough
• 1kg potatoes, peeled
• 200g pecorino, grated, plus extra for serving 
• 1 leek, washed  
• 200g pancetta 
• 800g Mutti peeled plum tomatoes
• 2 sprigs of fresh basil, plus extra for garnish 
• 2 garlic cloves
• Extra virgin olive oil 
• Sea salt and freshly ground black pepper

Method

1. In a frying pan over a medium heat, gently start cooking the thinly cubed pancetta until it starts releasing a bit of its own fat. Then add the thinly chopped leek to the pan and cook until soft and sweet and the pancetta is nice golden. Set aside. 
2. Boil the potatoes until fully cooked. Once fully cooked and still warm, rice them inside a big bowl and add the grated pecorino cheese, the cooked leek and pancetta and a pinch of sea salt and black pepper. Stir it well, taste and adjust the seasoning. Cover and keep in the fridge.
3. Lightly flour a clean surface and roll out the fresh semolina pasta dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into two equal-sized portions: one for the base and one to cover the filling.
4. Spoon small amounts of the pancetta and leek filling (about a tablespoon) onto one sheet of pasta, leaving enough space between each portion. Lightly brush around the filling with water to help seal the ravioli.
5. Place the second pasta sheet over the top and press down gently around each filling mound to remove air. Use a ravioli cutter or knife to cut out individual ravioli. Press the edges firmly to seal and set them aside on a floured surface.
6. Heat a generous drizzle of olive oil in a saucepan over medium heat. Crush the garlic cloves and add them to the pan, cooking until fragrant (about 1-2 minutes).
7. Pour in the peeled plum tomatoes and break them down with a spoon. Add fresh basil sprigs, season with salt and black pepper, and let the sauce simmer for 20-25 minutes until thickened. Remove the garlic cloves before serving.
8. Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 3-4 minutes or until fully cooked. Use a slotted spoon to remove the ravioli and drain well.
9. Spread a tablespoon of the warm tomato sauce on each plate and place the ravioli on top. Finish by spooning a small ladle of tomato sauce over the ravioli, a generous sprinkle of grated pecorino cheese and a few basil leaves as a garnish. Enjoy! 

Watch the recipe video

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