By Matthew Luca
Ravioli needs no introduction but this recipe certainly makes a statement. Luxurious hand crafted ravioli filled with balsamic pulled pork and rolled in a marinara sauce, this plate has got moxy.
Ingredients
1 egg (beaten)
Parmesan cheese (grated)
Thyme and parsley for garnish.
Truffle oil for drizzling
salt
olive oil
Method.
Roll out a large thin sheet of pasta on a floured surface, cut out narrow rectangles and using a pastry brush egg wash the pasta dough on one side. Space out teaspoon size portions of the Italian pork on the bottom side/half of the pasta sheet (remembering that you'll want to lift the other half of the pasta sheet over the top of the filling to form the ravioli.
Carefully fold over the top half of the pasta and using two fingers gently press out any air around the filling. Using a pasta wheel cut out the ravioli shapes (squares).
Heat up a pan of hot water with a little salt and olive oil and cook the ravioli on a gentle boil for 11 minutes. When ready drain off excess water, return to the pot and stir in the marinara sauce (click links above for the recipes). Garnish with parmesan, fresh herbs and a little drizzle of olive oil.
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