Cauliflower Ravioli with Guanciale

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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