Directions

1. 1

   Preheat oven to 375°F (190°C). Cut the carrot, portabella mushroom, red bell pepper, and zucchini into appropriately sized pieces—smaller chunks for harder vegetables like carrot, and larger chunks for tender vegetables like zucchini, so everything roasts evenly. Toss with 1 tablespoon of the olive oil, and roast for 10–15 minutes until softened and beginning to caramelize at the edges.

2. 2

   Remove the roasted vegetables from the oven and let cool slightly. Transfer to a food processor and pulse 4–5 times until the vegetables are finely diced (about 1/4 inch pieces), maintaining some texture rather than creating a purée. Transfer to a mixing bowl.

3. 3

   Add the minced garlic, 2 tablespoons of fresh parsley, the remaining 1 tablespoon olive oil, Parmigiano Reggiano, kosher salt, and black pepper to the vegetable mixture. Pulse once more or stir gently to combine. Set the filling aside.

4. 4

   Divide the pasta dough into 4 equal portions. Cover the portions you are not immediately using with a damp kitchen towel or plastic wrap. Using a pasta machine, roll the first portion to about 1 mm thickness (usually the second-to-last setting), creating sheets approximately 6 inches wide by 30 inches long. Dust lightly with flour if sticky and set aside covered. Repeat with remaining dough portions.

5. 5

   Working with one pasta sheet, place it on a lightly floured surface. Using a 1-tablespoon measuring spoon, drop scant tablespoon portions of the vegetable filling onto the sheet, spacing them about 1½ inches apart.

6. 6

   In a small bowl, whisk together the 1 egg and 1 tablespoon water to create an egg wash. Brush the egg wash along the edges of the pasta sheet and between the filling portions.

7. 7

   Carefully place a second pasta sheet on top and press gently along the edges between the filling mounds, pressing out as much air as possible to ensure a tight seal. Using a small knife, pizza cutter, or ravioli cutter, cut the ravioli into 2½-inch squares, making sure each piece has a sealed edge. (If a ravioli is not properly sealed, the filling will leak into the boiling water.) Dust the finished ravioli with flour to prevent sticking and place on a baking sheet. Repeat with remaining pasta sheets and filling.

8. 8

   Fill a large 8-quart stockpot with 6 quarts of water and 1 tablespoon of salt. Bring to a rolling boil.

9. 9

   While the water is coming to a boil, prepare the sauce: Heat a large sauté pan over medium-high heat. Once hot, add the pancetta slices and cook until crispy, about 5–7 minutes. Remove the pancetta with tongs to a plate and set aside; do not discard the pan drippings.

10. 10

    With the pan still over medium-high heat and the drippings in place, add the thinly sliced garlic and fry for about 15 seconds until fragrant.

11. 11

    Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.

12. 12

    Add the corn kernels and reduce the heat to low. Simmer for about 5 minutes until the sauce reduces by approximately half, concentrating the flavors.

13. 13

    Stir in the lemon juice and remove from heat. Taste and adjust seasoning with salt and pepper as needed. Set the sauce aside and cover to keep warm.

14. 14

    When the salted water reaches a rolling boil, carefully slip the prepared ravioli into the pot. Return to a boil, then immediately reduce the heat to medium-low. Gently simmer for 3–4 minutes. To check for doneness, remove one ravioli with a slotted spoon and test a corner—the pasta should be tender but still hold its shape.

15. 15

    Drain the cooked ravioli gently in a colander, being careful not to break them.

16. 16

    Divide the ravioli among serving plates or a platter. Ladle the warm sauce over the ravioli, distributing the corn kernels evenly. Top with the crumbled crispy pancetta and a final shower of grated Parmigiano Reggiano. Serve immediately.