Delicate ricotta-and-pecorino ravioli rest on a silky onion cream, crowned with shards of crispy pancetta. The onions are gently sweated until meltingly soft, then passed through a food mill for a velvety sauce that clings to the pasta. Finished with grated Pecorino Romano and cracked black pepper, it’s a comforting yet elegant first course.

Ingredients

• Ravioli ala Artusi, filled with ricotta 250-300 g.  (see recipe)
• 2 golden small/medium onions
• 40 g. of sliced pancetta
• Pecorino romano
• to finish:
  • extra-virgin olive oil
  • a small knob of butter
  • salt and pepper
  • a splash of pasta water or broth to adjust consistency

Directions

1. Onions: thinly slice the onions and sweat them gently with 1–2 tbsp EVOO and a small knob of butter for 15–20 minutes, adding a splash of water as needed; they should soften and melt without browning.
2. Cream: pass the onions through a food mill (also “vegetable mill”/“mouli”) to obtain a smooth purée; return to low heat, season with salt and pepper, and loosen with 1–2 tbsp pasta water or broth if needed.
3. Pancetta: cut the pancetta into small diamonds and render in a dry skillet until crisp; drain on paper to keep it crunchy.
4. Ravioli: cook the ravioli in well-salted boiling water until they float, about 4–5 minutes depending on thickness and freshness; reserve a cup of cooking water.
5. To serve: spoon some onion cream onto warm plates, add the drained ravioli and nap with more cream; finish with the crispy pancetta on top, grated Pecorino Romano, and freshly ground pepper.