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!


Serves 4:

  • 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


  1. Cut the white cabbage in strips and dice the pancetta.
  2. Pour 2 tbs of extra virgin olive oil into a hot pan.
  3. 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.
  4. 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.
  5. 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.
  6. Now we take a pan and we put the butter and the sage into it and we let it melt at low flame.
  7. Take a pot, fill with water, bring to boil, add salt and now cook your ravioli for five minutes.
  8. Drain and then toss in the pan with the butter.
  9. Put in the plate and sprinkle with Parmesan. Buon appetito!