Baked Potato with Crème Fraîche and Pancetta Agnolotti with Brown Butter Sauce


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1 1⁄2 c
Creme Fraiche
2 T
shallots, minced
1 1⁄2 t
chives, sliced
3 T
bacon, minced
salt and pepper to taste
1 t
red pepper flakes


Combine all ingredients in a bowl and mix until well combined. Allow filling to chill while making pasta dough.

Ravioli Pasta Dough
2 pounds flour
4 eggs
1/2 t salt
1 C warm water

Make a well in 3/4 of the flour; add eggs and salt to the well and mix together slowly, adding water as necessary. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth. Prepare and cook ravioli as normal.

Brown Sauce
1/4 C butter, unsalted
1/4 cup potato, blanched, diced
1 shallot, small, minced
1 T Italian parsley leaves, fresh, finely chopped
1 T chives, chopped
Salt and pepper, fresh, to taste
1 t black truffle oil

Melt butter in a medium sized heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes. Add the potato and cook, stirring, over medium heat until golden and fragrant, 2 to 3 minutes. Add the shallot, parsley and chives and cook until just soft, about 1 minute. Season with salt and pepper. This sauce can be rewarmed just before serving.

To Serve
Drizzle sauce over top of raviolis; finish with truffle oil.