Ravioli Carbonara

Dissolve the corn starch in 2 tablespoons of cold water. For the filling, pour the cream into a saucepan, season it with salt, pepper and nutmeg, and let it reduce it by half, then remove from the heat and mix it with the corn starch. Let it cool in the refrigerator for 12 hours; the mixture will become solid. 

For the dough, mix the flour with a tablespoon of oil, a pinch of salt, 3 eggs, and 2 egg yolks (and a bit of water if the dough is too hard). Knead until you form a ball. Place the dough in a bowl, cover it with plastic wrap, and let it rest in the fridge for 1 hour. 

For the sauce, heat the beef broth, then remove it from the heat. Add 1/2 cup of grated Grana Padano cheese and blend with an immersion blender while slowly drizzling in a little oil. Season with salt and pepper. Sauté the pancetta in an ungreased pan until its becomes crispy.

Beat the remaining two yolks. Roll out the pasta dough into a thin sheet. Distribute the filling onto the dough into dollops about 3/4 inch in diameter, leaving a gap of 2 inches between each one. Create a small recess in the filling, then pour a small amount of the beaten egg yolk inside and cover with another layer of dough. Press around the filling to release any air bubbles and cut out the ravioli with a pasta cutter (2 1/4 inch).

Boil the ravioli in salted water for 2-3 minutes, then toss them in a pan with the sauce for 1 minute. Serve with the crispy pancetta, pepper and a drizzle of oil. Top with Grana Padano wafers to taste.