Köttbullar Ravioli with Carbonara Sauce
Mar 1st, 2008 by Paul
I made this recipe up after deciding I wanted to crack open the bag of frozen Ikea Meatballs ( you know you love them! ). Felt like doing something more than just microwaving them, so I decided to use them as a filling for Ravioli. The Carbonara sauce was decided on simply because it was about all I had the ingredients for.I wasn’t going to blog this recipe so didn’t really take any photos making it, but it turned out so good that I changed my mind. Also I really need a new camera, almost all my photos seem to come out blurred these days.
Ravioli
- 250g Flour
- 2 eggs
- 1 egg yolk
- 12 thawed Ikea meatballs
Mix the Flour and eggs together and bring together into a dough, knead it well until it’s silky and elastic. Cover in plastic wrap and leave in fridge for 30 minutes. Roll out the pasta until it’s at the second thinnest setting. Use a circle cutter or the top of a drinking glass to cut circles out of the dough. Put half a meatball into each circle and brush the edges with water. Fold them over into a half-circle and seal the edges with a fork, try to ensure there’s no air inside.
Cook for about 10 minutes in salted boiling water.
Carbonara Sauce
- 1 onion, finely diced
- 4 rashers bacon diced
- 1 clove garlic, crushed
- Splash of dry white wine
- 200 ml cream
- 2 egg yolks
- handful of grated parmesan
Fry the bacon, onion and garlic in olive oil until bacon is browned, add the wine and cook until reduced to nothing. Turn down the temp and add the cream, simmer for about 5 minutes and turn off the heat. Season well with salt and pepper.
Add in the cooked pasta and a couple tablespoons of pasta water. Add the egg yolks and cheese stirring well. The leftover heat from the sauce and pasta should be plenty to thicken the egg yolk and melt the cheese without scrambling it.
Serve immediately with grated parmesan over the top.
