Chef Tom Fraker

Romano Bean, Mushroom & Heavenly Villagio Marzano® Tomato Ravioli with Alfredo Sauce

Name: Romano Bean, Mushroom & Heavenly Villagio Marzano® Tomato Ravioli with Alfredo Sauce
Prep time: 10 min
Cook time: 1 h 18 min
Total time: 1 h 28 min
Yield: Makes
Cuisine: Italian
Ingredients: 1 Egg; 1 tablespoon Water; 2 cups All-Purpose Flour; 3 large Eggs; 2 tablespoons Extra Virgin Olive Oil; 1 teaspoon Kosher Salt; 2 tablespoons Water; 2 tablespoons Extra Virgin Olive Oil; 2 tablespoons Unsalted Butter; 1 Melissa’s Perfect Sweet Onion - diced small; 1/8 teaspoon Kosher Salt; 1/8 teaspoon Freshly Ground Pepper; 3 cloves Melissa’s Peeled Garlic - minced; 5 ounces Pancetta - diced small; 8 Melissa’s Romano Beans - cut into bite size pieces; 6 Crimini Mushrooms - diced small; 5 Melissa’s Heavenly Villagio Marzano® Tomatoes - quartered; 5 tablespoons Unsalted Butter; 2 cloves Melissa’s Peeled Garlic - minced; 2 cups Heavy Cream; 2 cups Parmesan Cheese - shredded; 1/8 teaspoon Kosher Salt; 1/8 teaspoon Freshly Ground Pepper

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Cuisine

Italian

Servings

Makes 14-16 raviolis

Prep Time

10 minutes

Cook Time

1 hour 30 minutes

Ingredients

1 Egg
1 tablespoon Water

For the dough

2 cups All-Purpose Flour
3 large Eggs
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
2 tablespoons Water

For the filling

2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion - diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3 cloves Melissa’s Peeled Garlic - minced
5 ounces Pancetta - diced small
8 Melissa’s Romano Beans - cut into bite size pieces
6 Crimini Mushrooms - diced small
5 Melissa’s Heavenly Villagio Marzano® Tomatoes - quartered

For the sauce

5 tablespoons Unsalted Butter
2 cloves Melissa’s Peeled Garlic - minced
2 cups Heavy Cream
2 cups Parmesan Cheese - shredded
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper

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Directions

For the dough

Place the flour on a clean surface and form a well in the center. Add the rest of the dough ingredients into the well and whisk to scramble the eggs.
Gradually turn the edges of the flour into the well and completely mix together to form a dough ball. Knead the dough for 10 minutes, cover and let it rest for 30 minutes.

Meanwhile, prepare the filling

In a sauté pan, heat the oil and melt the butter. Add the onion, salt, pepper and garlic and sauté for 3 minutes. Add the rest of the filling ingredients, except for the tomatoes and cook for 5 minutes. Remove from the heat and let cool.

For the sauce

In a pot, melt the butter and add the garlic. Simmer for 30 seconds and then add cream. Bring back to a simmer and gradually whisk in the cheese. Continue to cook, stirring often, until thickened, about 8-10 minutes. Add the salt and pepper.
To make the ravioli, cut the dough into 4 equal parts. Roll each part out, as thin as possible.
Mix the egg and water together. Brush the egg onto 1 sheet. Place tablespoon portions of the filling onto the dough sheet, about 1-inch apart and top each with a tomato quarter. Top with another dough sheet and press around the filling, removing as much air as possible.
Cut into ravioli shapes and repeat for the remaining dough sheets.
Fill a pot with water and bring to a boil. Add a generous pinch of salt to the water. Add the ravioli, in batches, and gently boil for 10-12 minutes. Remove ravioli and place on a serving dish. Top with the heated sauce and serve.

Romano Bean, Mushroom & Heavenly Villagio Marzano® Tomato Ravioli with Alfredo Sauce