Mario Batali's Deconstructed Ravioli with Pancetta and Corn  Ingredients:       1/2 pound fresh pasta sheets or lasagna noodles cooked through    1/4 pound Pancetta or Guanciale (cut into 1/2 inch cubes)       salt and pepper to taste    1/2 cup Butter       2 Shallots (minced)    1 Jalapeno (minced)       3 ears corn (cut off the cob)    4 `Scallions (thinly sliced)       1 TBP Red Wine Vinegar    1 TBP Extra Virgin Olive Oil       2 TBP Pecorino Romano (more for garnish)

Preparation:

Bring a large pot of salted water to boil for the pasta. If using fresh pasta sheets-cut into 3x3 inch sheets. If using lasagna noodles cut after cooking. While water comes to a boil- bring skellet to medium/high heat. Add the pancetta, and cook until crispy and the fat has rendered. To this pan add the shallots, jalapenos, corn, scallions, and vinegar and season with salt and pepper. Cook until just tender, about 4 minutes. In a saucepan melt the butter. Once the pasta has cooked transfer it to the butter with some of the seasoned pasta water. Add pecorino romano and toss to coat the pasta. To plate, add a square of pasta to each plate. Next put in some of the pancetta and corn mixture. Top with another square of pasta and more freshly ground pecorino romano cheese.

Comments:

From "The Chew" Mario Batali

Categories:  "The Chew", Dinner, Entree, Entrées, Italian, Main Dish, Main Dishes, Mario Batali, Pasta, Skillet, Vegetable, Vegetables, pasta, stove top

Estimated Serving:  4

Estimated preparation time:  30 min.

Estimated calories serving:  390

Language:  English

Shared by:  Jilly    2012/04/20