Who knew Bacon and Cabbage was so diverse? Max Bagaglini is in the kitchen to show us how to put an unusual Italian twist on the classic Irish dish!
- 500g fresh pasta
- 250g white cabbage
- 250g diced pancetta
- 75g bread crumbs
- 200g butter
- 20g sage
- 50g grated parmesan
- 2 tbs extra virgin olive oil
- Salt and black pepper
- Cut the white cabbage in strips and dice the pancetta.
- Pour 2 tbs of extra virgin olive oil into a hot pan.
- Put the diced pancetta to cook into the pan, when well-cooked, add the white cabbage, the salt and the pepper. Cook on a high flame for five minutes.
- When it's done, put the pancetta and the white cabbage, just cooked, into the food processor, add the bread crumb and mix it until reach a smooth consistency. Put it in the fridge for an hour.
- Now we can make the ravioli, take the pasta sheets and put the filling, using a teaspoon, at a distance of 3/5cm by each other. Then fold the pasta and press on it to form the ravioli, with a knife cut the ravioli shape.
- Now we take a pan and we put the butter and the sage into it and we let it melt at low flame.
- Take a pot, fill with water, bring to boil, add salt and now cook your ravioli for five minutes.
- Drain and then toss in the pan with the butter.
- Put in the plate and sprinkle with Parmesan. Buon appetito!