- 300 gm pork belly, cut into 2.5cm pieces
- 600 gm denuded pork cheek (see note)
- 3 garlic cloves
- 3 thyme sprigs
- 1 rosemary sprig
- 6 black peppercorns
- 1.5 litres (6 cups) chicken stock
- 2 tsp fennel seeds
- 500 ml (2 cups) beef stock
- 25 gm minced prosciutto
- 70 gm (2/3 cup) freshly grated Parmigiano-Reggiano, plus extra to serve
- 275 gm fresh ricotta
- 600 gm <a href="http://www.gourmettraveller.com.au/fresh-egg-pasta-dough.htm">fresh egg pasta dough</a>
- 1Preheat the oven to 180C. Place the pork belly, pork cheek, garlic, thyme, rosemary, peppercorns, chicken stock, sea salt and black pepper in a small roasting pan, making sure the pork is covered with the stock. Cover tightly with foil and bake for 2 hours or until the meat is tender. Remove the meat and set aside covered with a tea towel moistened with some of the cooking liquor. When it has cooled a little, strain the braising liquid and place in a medium-sized saucepan with the fennel seeds and beef stock. Reduce slowly to 375ml (1½ cups), skimming oil and residue regularly. This will take approximately 1½-2 hours. Meanwhile, place the meat in the refrigerator.
- 2To make the filling, mince the refrigerated pork belly. Shred the cheeks and set aside to add to the sauce later. Mix the minced pork belly in a large bowl with the prosciutto, Parmigiano-Reggiano, ricotta and seasoning.
- 3To make the pasta, roll the sheets of fresh egg pasta dough to less than 1mm in thickness and cut into round discs roughly 6cm in diameter with a pastry cutter. Place a teaspoon of filling on one side of each of the discs and fold the other side to form half-moon ravioli, making sure to remove as much air as possible. Press the edges down to seal with your fingers. Tidy the edges up by trimming with a slightly smaller pastry cutter. Dust with the semolina and place on trays lined with baking paper.
- 4Reheat the shredded pork cheek in the reduced sauce. Cook the ravioli in abundant salted boiling water. Drain and serve with the heated pork sauce and extra cheese.
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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