Feta Pancetta Ravioli in Cream Sauce

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Prep Time: 20 min
Cook Time: 3 min
Yield: 50-60 raviolis depending on size

Attempting to make your own pasta can seem daunting, but recently my son, who has culinary arts training, showed me how easy it is.

He suggests all purpose flour for making homemade ravioli but in this case we used whole wheat flour and the results were amazing.

Ingredients

2 cups whole wheat flour
4 eggs

Place flour in a bowl, making a well in the center for the eggs.

Using your hands, mix the flour and eggs together, kneading until you have created a stiff dough.

Cut the dough into 4 segments to make it easier to work with.

Roll out the dough using a pasta roller at the largest setting to begin with, and then repeat the process, while decreasing the thickness each time until it is about 1/16th of an inch thick.

Using a roller, or a knife, cut the pasta into uniform squares.1 1/2 to 2 inches square -- as desired.

Place a small crumble of feta cheese (1 tsp or so) in the middle of a pasta square with a small amount of diced pancetta on top.

Cover with another pasta square, sealing them by dampening the edges with water and then pressing the layers of dough together. Trim as needed/desired.

To cook the pasta, lower them into boiling, heavily salted water. Cook until they float, and the dough is cooked through (about 3 minutes) Drain and then add to the cream sauce, and serve.

Cream Sauce Recipe