Yield 4 servings.
PASTA FILLING:
3 cups shelled, skinned fava beans
2 balls buffalo milk fresh mozzarella
to taste, salt and pepper
3 Tbsp. extra virgin olive oil
SAUCE:
8 oz. pancetta, diced
10 Roma tomatoes, seeded and diced
to taste, salt and pepper
PASTA:
1 1/2 cups durum flour
1/2 cup semolina flour
2 eggs
1 egg yolk
1/2 tsp. salt
TO FINISH:
1 batch pasta (see above)
1 batch sauce (see above)
1/2 cup packed basil leaves, cut into chiffonade
2 gallons water
2 Tbsp. salt
For Pasta Filling: Roughly chop mozzarella and combine in food processor with oil. Pulse until it forms a chunky purèe and season to taste. Keep chilled.
For Pasta Sauce: Over low heat, render pancetta until brown and crispy. Do not drain fat. Add tomatoes and cook until tomatoes are soft and the juices run. Season to taste and keep warm.
For Pasta: Sift flours and salt into a mound on a board and make a well in the center. Add eggs to the center and incorporate using a fork. Knead the dough until firm, wrap in plastic and refrigerate for one hour. Roll to thinnest setting on pasta machine and lay out on board. Cut pasta in two and set aside one half. Place tablespoon-sized mounds of pasta filling at 11/2” intervals and brush edges of pasta with water. Place second sheet of pasta on top and seal pasta, then cut it into ravioli. Cover with plastic wrap or a towel.
To Finish: Bring water and salt to a boil. Cook ravioli for 4-6 minutes, or until al dente. Meanwhile, reheat sauce and toss with basil. Drain pasta, divide among plates and cover with sauce.
Recipe Provided By: Chef Drue Kennedy, Vivere, Chicago.