The Chew Pantry Recipes: Mario Batali Amatriciana Ravioli Recipe

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The Chew: Pantry Party

The Chew crew pitted Mario Batali against Carla Hall in a Pantry Party challenge. Mario Batali created his recipe by using pasta sauce as filling for his Amatriciana Ravioli Recipe. Then Carla Hall made a simple Pork Loin recipe served with a warm bean salad. Check out both recipes and tell me which is your favorite.

The Chew: Mario Batali Amatriciana Ravioli Recipe Ingredients

The Chew Pantry Recipes: Mario Batali Amatriciana Ravioli Recipe

The Chew crew used leftover ingredients found in the pantry to make tasty meals, like Mario Batali’s Amatriciana Ravioli Recipe, with sauce on the inside.

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The sauce here should be wet enough to ooze out, but dry enough that it won’t make a mess when it boils. Pecorino is a saltier cheese from the south of Italy, whereas Parmesan is more native to the northern and central regions of Italy.

  • 2 oz diced Pancetta
  • 4 tbsp Tomato Paste
  • 1 chopped Jalapeno
  • 1/4 cup cubed Butter
  • 3 tbsp chopped Italian Parsley
  • 1/2 diced Red Onion
  • 1 tsp Hot Red Pepper Flakes
  • 1 package Wonton Wrappers
  • 1/4 cup grated Pecorino Romano
  • 2 tbsp Olive Oil

Mario Batali: The Chew Amatriciana Ravioli Recipe Directions

As an alternative to wonton wrappers, use pasta dough cut into 3” squares.

  1. Saute pancetta and onion in oil over medium high heat, stirring often until meat is browned and onion has softened.
  2. Stir in pepper flakes, jalapeno and tomato paste, cooking for a minute before taking off heat.
  3. Place a rounded teaspoon of filling on one side of each wonton square. Fold in half to form a triangle.
  4. Press to seal the edges and touch the triangle corners together.
  5. Repeat this process until you have used up the filling and wrappers.
  6. The filled wonton wrappers can chill for as long as six hours.
  7. Boil a heavily salted pot of water.
  8. Drop ravioli in the water and cook two to three minutes, until it floats.
  9. Melt butter on medium heat in a saute pan.
  10. Toss ravioli in butter and serve with parsley and pecorino.

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