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

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

Author: Chef Marc Forgione
Prep time: 45 minutes
Cooking time: 1 hour
Total time: 1 hour 45 minutes


  • Baked Potato Ravioli Filling
  • 1 1/2 cups Creme Fraiche
  • 2 tablespoons shallots, minced
  • 1 1/2 teaspoons chives, sliced
  • 3 tablespoons bacon, minced
  • salt and pepper to taste
  • 1 teaspoon red pepper flakes
  • Ravioli Pasta Dough
  • 2 pounds flour
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup warm water
  • Brown Butter Sauce
  • 1/4 cup Butter unsalted
  • 1/4 cup potato, blanched, diced
  • 1 small shallot, minced
  • 1 tablespoon Italian parsley leaves, fresh, finely chopped
  • 1 tablespoon Butter


  1. Combine all ingredients in a bowl and mix until well combined.
  2. Allow filling to chill while making pasta dough.
Ravioli Pasta Dough
  1. Make a well in 3/4 of the flour; add eggs and salt to the well and mix together slowly, adding water and remaining flour as necessary.
  2. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth.
  3. Prepare and cook ravioli as normal.
Brown Sauce
  1. Melt butter in a medium sized heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes.
  2. Add the potato and cook, stirring, over medium heat until golden and fragrant, 2 to 3 minutes.
  3. 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 ravioli; finish with truffle oil.