If you cannot find guanciale or pancetta in your supermarket, use unflavored bacon. I bought my porcini ravioli at a local pasta store on the island owned by Max Del Vecchio.
6 oz guanciale or pancetta, diced
1 T extra-light olive oil or avocado oil
½ medium yellow onion, diced
½ t red pepper flakes
2 cloves garlic, minced
2 (28-oz) can whole peeled Italian tomatoes
¼ cup Pino Grigio or other dry white wine
2 t chopped fresh basil
Sea salt and freshly ground black pepper
¾ lb (12 oz) fresh porcini ravioli
2 T freshly grated Pecorino Romano cheese
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish
Freshly grated Pecorino Romano cheese
In a large saucepan over medium heat, add the pancetta and sauté for 5 minutes.
Add the oil and sauté the onion and red pepper flakes for 3 minutes.
Add the garlic and sauté another minute.
Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
To the saucepan, add the crushed tomatoes, wine, basil, and season to taste with salt and pepper.
Simmer, uncovered, for 30 to 40 minutes.
Just a few minutes before the pasta sauce is finished, boil the ravioli in salted water until they float to the top of the water, about 3 to 4 minutes.
Remove ravioli with a large slotted spoon or a spider to two warm pasta bowls.
Save a little of the pasta water to add to the sauce.
When the sauce is finished simmering, stir in a little of the pasta water and the grated cheese.
Spoon some sauce over each bowl of ravioli.
Drizzle with a little extra-virgin olive oil, sprinkle on a little more cheese and garnish with basil.
Buon appetito!
Serves 2 with plenty of sauce left over.
6 oz guanciale or pancetta, diced
1 T extra-light olive oil or avocado oil
½ medium yellow onion, diced
½ t red pepper flakes
2 cloves garlic, minced
2 (28-oz) can whole peeled Italian tomatoes
¼ cup Pino Grigio or other dry white wine
2 t chopped fresh basil
Sea salt and freshly ground black pepper
¾ lb (12 oz) fresh porcini ravioli
2 T freshly grated Pecorino Romano cheese
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish
Freshly grated Pecorino Romano cheese
In a large saucepan over medium heat, add the pancetta and sauté for 5 minutes.
Add the oil and sauté the onion and red pepper flakes for 3 minutes.
Add the garlic and sauté another minute.
Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
To the saucepan, add the crushed tomatoes, wine, basil, and season to taste with salt and pepper.
Simmer, uncovered, for 30 to 40 minutes.
Just a few minutes before the pasta sauce is finished, boil the ravioli in salted water until they float to the top of the water, about 3 to 4 minutes.
Remove ravioli with a large slotted spoon or a spider to two warm pasta bowls.
Save a little of the pasta water to add to the sauce.
When the sauce is finished simmering, stir in a little of the pasta water and the grated cheese.
Spoon some sauce over each bowl of ravioli.
Drizzle with a little extra-virgin olive oil, sprinkle on a little more cheese and garnish with basil.
Buon appetito!
Serves 2 with plenty of sauce left over.
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