Servings: 6 to 8
Amaretti, the small, almond-laced cookies, come from Italy’s Lombardy region and play an integral role in the cuisine of the small medieval city of Bergamo. They are found in many meat fillings, as in these ravioli, creating a play on sweet and savory.
This recipe is excerpted from The Italian Farmer’s Table.
Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.
Divide the dough into 4 pieces. Using a pasta machine, start at the widest setting and end with second-thinnest setting as you roll out the dough. To form the ravioli, cut the sheets of dough into 3-inch circles with a cookie cutter. Place a spoonful of filling in the center of each round. Fold the dough over the filling, pressing out any air, to make a crescent-moon shape. Then press down on the flat side of the crescent moon to form a dip in the center.
Bring 6 quarts of salted water to a boil.
Meanwhile, sauté the pancetta in a medium-size sauté pan over medium heat, until it renders some of its fat and begins to cook, but do not allow it to become crispy. Remove some grease from the pan, if necessary, and add the remaining butter. Once melted and beginning to foam, add the sage leaves.
Drop the ravioli in the boiling water and cook until they begin to float to the top and are tender, 2 to 3 minutes. Drain the ravioli and add them to the pan with the pancetta and sage. Toss to coat and season to taste with salt and pepper. Serve immediately.
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