Pork Ravioli with Marinara

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

Pasta Dough

Italian Pulled Pork

Marinara sauce

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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Arancini Marinara (Italian Rice Balls with Marinara Sauce)

By Matthew Luca

Like most people who make a risotto your often wondering what to do with all the leftover rice. Italians have mastered this for years and created a firm favourite "The Rice Ball". Stuffed with mozzarella they are served in various different sizes but the ones you hear people talk about the most are baseball sized that can be found in restaurants and deli's from Palermo to New York. Originated in Sicily and translated Arancini means "Little Orange" because of the size and colour after frying.


Ingredients
250g risotto rice (follow cooking instructions on packet) preferably cook in chicken stock and a clove of garlic added to the water for flavour, cook aldente)
100g Parmesan cheese (grated)
1 mozzarella ball (diced)
2 eggs (1 beaten for egg wash)
100g breadcrumbs
150g plain flour
1 litre olive oil or vegetable oil for frying
Salt & pepper for seasoning as required

Method
Allow risotto rice to cool once cooked aldente, add one egg to the rice and combine with the rice. Add the parmesan and combine again. Grab enough rice in your hand to form a ball and push a piece of mozzarella in the centre, dip rice ball in flour, then coat in egg wash and finally coat in breadcrumbs. Repeat process with the remaining rice and leave balls to firm in the fridge for 20 minutes prior to cooking.
In a large heavy based pan or deep fryer heat to 180c or until a piece of bread takes around 15 seconds to brown and crispy. deep fry the rice balls for around 4-5 minutes until golden brown, set on some kitchen paper/towel to drain of any excess oil before serving.

Marinara Sauce

Ingredients
1 tin chopped tomatoes or Passata
1 tablespoon olive oil
1 clove of garlic (chopped)
1 teaspoon dried chilli flakes or half fresh red chilli chopped (de-seeded)
half teaspoon salt
1 teaspoon dried oregano
few sprigs chopped basil
100ml red wine

Method
Add all ingredients into a saucepan on a moderate high heat and cook stirring constantly for around 5 minutes, press tomatoes with a potato masher. remove from heat and pass through a fine sieve into another saucepan using the back of a spoon to press through any lumps. You should be left with a smooth textured sauce ready for serving.


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