Name: Cauliflower Ravioli with Guanciale
Yield: 6 appetizer
Ingredients: 1 1/2 cups semolina flour (pasta flour)*; 1/4 teaspoon salt; 3 large eggs; 3 large egg yolks; All purpose flour; 1 tablespoon butter; 1 tablespoon vegetable oil; 3 cups 1-inch cauliflower florets; 1/2 cup water; 6 tablespoons ricotta cheese; 6 tablespoons finely grated Parmesan cheese plus more for serving; 1/3 cup mascarpone cheese**; 8 ounces thinly sliced guanciale or pancetta (Italian bacon), cut crosswise into thin strips; 3 cups low-salt chicken broth; 1/4 cup (1/2 stick) unsalted butter

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