Bacon and ricotta filled Lanterne in a thyme butter - The Burnt Butter Table (2024)

• 1 x batch easy homemade pasta dough

For the filling:

• 1 tbsp butter
• 5 - 6 rashers streaky bacon
• 250g ricotta
• Salt and pepper to taste

For the sauce

• 200g butter, cubed (I prefer unsalted so I can season it myself)
• A few sprigs of thyme plus extra to serve
• Zest of a lemon

Cook ModePrevent your screen from going dark

1. Make the pasta dough according to my instructions in my easy homemade pasta dough.
2. While the dough is resting make the filling. Fry the bacon in the butter until just crisp (but still some soft bits, if it is really crispy you run the risk of it piercing the pasta).
3. Let it cool slightly then roughly chop and blend with the ricotta. I pour in every last bit of the browned butter and bacon fat into the filling, you won't regret it I promise! I use a mini processor so the ricotta whips slightly. Just use whatever you have, even mixing it in a bowl with a spoon is fine just make sure the bacon is finely chopped if you do that.
4. Put into a piping bag and set aside in the fridge until ready to use. I suggest getting a reusable piping bag for ravioli fillings, it really is the cleanest and easiest way to get fillings on the pasta. You could use a snap lock bag with the corner cut off. You can obviously just spoon the fillings on to the pasta if you want!
5. I like to work with smaller bits of pasta dough at a time. Cut the dough ball into quarters (or even 6 pieces) and work with one at a time, keeping the others tightly wrapped.
6. Roll the sheets out with the instructions in my dough recipe, I went to the thinnest setting on my machine but do whatever thickness you like best. Thinnest or second to thinnest.

To shape:

1. Definitely check out all the photos above!! Cut out circles in the dough, I use cookie cutters to do this. Use whatever size you like, totally personal preference! Mine were about 9cm in diameter.
2. Pipe about 1 tsp filling into the middle.
3. Bring the middle of the bottom and top parts of the circle together and pinch firmly.
4. Bring the sides up to middle and pinch together, pinching all the way along the four lines to seal.
5. You don't want any gaps so take your time to really pinch those edges together firmly.
6. Continue with the other circles. If you find they are drying out then cover them loosely with plastic wrap and you can also use a little water on the edges around the filling so it sticks.
7. Pop your finished lanterne on a tray lined with baking paper and dusted with course semolina. If you aren't cooking that day then they can be frozen for future use. Freeze them open on the tray then transfer them to a container or freezer bag.

Finishing the dish

1. Cook your lanterne in a pot of well salted water for 4 - 5 minutes.
2. Melt the butter over medium - heat and when just sizzling add in the sprigs of thyme.
3. Lower the heat to medium and cook for 3 - 4 mins until beginning to brown. Swirling the pan every so often to keep it cooking evenly. You want the milk solids to be brown NOT black.
4. Transfer the cooked lanterne into the butter and let it gently bubble for 30 seconds or so. Any longer and the bottoms of the pasta will begin to crisp, which is fine if you like that!
5. Serve between plates and top with the crisp thyme from the pan, some extra fresh thyme leaves too plus some freshly grated lemon zest.
6. A little squeeze of lemon won't go astray plus some parmesan and a good crack of black pepper.

• Please check out the photos of the shaping above the recipe.
• This filling will work in any ravioli, check out my triangoli if you want an easier shape to start with