Note This recipe makes approximately 90
ravioli. You may need to order the pork cheek in advance from a
specialist butcher. Ask the butcher to denude the pork cheek for
you (ie trim it completely of fat).
This recipe is from Pasta Artigiana by Nino Zoccali, published by Murdoch Books, $49.99, hbk. It has been reproduced with minor GT style changes.
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