Baked Potato Ravioli with Creme Fraiche and Pancetta Agnolotti

Baked Potato Ravioli with Creme Fraiche and Pancetta Agnolotti

Author: 
Chef Marc Forgione, FORGE
Prep Time: 
45 minutes
Cook Time: 
1 hour
Yield: 
4 servings
Ingredients: 

Baked Potato Ravioli Filling
1 1/2 cups crème fraiche
Salt and pepper to taste
1 teaspoon red pepper flakes
2 tablespoons shallots, minced
1 1/2 teaspoons chives, sliced
3 tablespoons bacon

Ravioli Pasta Dough
2 pounds flour
4 eggs
1/2 teaspoon salt
1 cup warm water

Directions: 

Ravioli Filling
1. Combine all ingredients in a bowl and mix until well combined.
2. Allow filling to chill while making pasta dough.

Ravioli Pasta Dough
1. Make a well in 3/4 of the flour; add eggs and salt to the well and mix together slowly, adding water as necessary.
2. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth.
3. Prepare and cook ravioli as normal.