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Home-made ravioli stuffed with ham carbonara, with roasted onion sauce


Competing recipe in the second ERRE DE VIC CUM LAUDE Gastronomy Awards

Ferran Martínez Estruga, Osona Catering School

Preparation of the fresh pasta

  • Put all the ingredients in the mixer and knead them into a ball. Wrap it in film and leave for 1 hour in the fridge.

Preparation of the filling

  • Brown the chopped onion with the butter. Once it is brown, add the boiled ham, very finely-chopped.
  • Once the ham has been browned, add the single cream and the cream cheese.
  • Boil and remove from the heat. Add the yolks and emulsify thoroughly. Add salt and pepper. Place in a bowl in the fridge and allow to cool.

Preparation of the cream of onion

  • Once it is cooked, add the broth and boil for about 5 minutes.
  • Add the single cream and mash. Pass the sauce through a fine-mesh strainer.
  • Add salt and pepper.


  • Stretch the pasta to 2 mm and cut it with a round pasta-cutter. Spread a beaten egg yolk over half of the pasta and fill. Close the ravioli to form a crescent. Blanch them in boiling water for 10 seconds and cool them with water and ice.


  • Blanch the ravioli in boiling water for 20 seconds and place them on the dish in the shape of a fan. Season with the roast onion sauce and sprinkle parmesan cheese over them.
  • Grill.

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