Ravioli Carbonara

In Italy, food is religion. Italians don’t mess with the classics such as lasagna and carbonara. Food is taken extremely seriously in Italy and many people don’t dare to change the classics. Carbonara is arguably the most traditional italian dish. Complete disclaimer: this is not authentic. This is nothing like you will find in Italy. The two recipes that I’m showing you are simply my adaptations of carbonara. I use mushrooms, cream and garlic-all ingredients that Italians refuse to put in carbonara. I’ll present one linguine carbonara as well as a carbonara ravioli, inspired by 3 michelin star chef Hienz Beck. 

Ravioli Carbonara

  • For the dough
    • 190 grams flour
    • 1 egg + 2 egg yolks
    • 1 tsp olive oil
    • Pinch of salt
  • For the filling
    • 4 egg yolks
    • 1.5 oz finely grated parmesan
    • ¼ cup cream, whipped
    • Salt and pepper
  • For the sauce
    • 1 tb olive oil
    • 3 tb unsalted butter
    • 2 tbs pasta water
    • 1 whale clove of garlic, lightly smashed
    • Parmesan for garnish


  • Make the pasta dough:
    • Make a well with the flour and add the egg and egg yolks, oil and the salt
    • Keep whisking, slowly adding more flour into the well
    • Bring dough together and knead until tasky and supply
    • Wrap and refrigerate for up to 2 days
  • Prepare filling
    • Over a double boiler, whisk the egg yolks until tripled in volume and pale
    • Remove from heat and add parmesan
    • Cool for 5 minutes and fold in the whipped cream and pepper
    • Cover and cool in the fridge for 3-4 hours or until completely set
    • Transfer to a piping bag
  • Filling
    • Roll the pasta into sheets and dollop the filling a teaspoon at a time with about an inch in between
    • Spray the dough sheet with water and fold the bottom over the top to form a seal
    • Seal all corners of the dough with your fingers and cut into ravioli shapes using a toothed cutter
    • Transfer to a baking sheet dusted in flour and dry in the fridge for 1 hour
  • Assembly
    • Remove the raviolis from the fridge and dump in salted boiling water for 2-3 minutes or until al dente. While the raviolis are boiling, add the oil, butter and garlic to a pan on medium high heat. 
    • Keep moving the pan until the butter is brown and nutty. Add the pasta water and the raviolis and garnish with the parmesan
    • Serve hot

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