This ravioli dish is certainly one of my favourite ‘battle horses’, an Italian time period (cavallo di battaglia) for a dish that’s at all times successful after I put together it for friends. I additionally ready this for my buddies Robert and Melvin once they came to visit for dinner for the primary time in early 2011. Robert favored these ravioli a lot that they introduced tears to his eyes, and from then on these ravioli are known as “cry ravioli”. The filling is identical as tortellini from Bologna, that are normally served in a meat broth, or with ragù. Right here I’ve made ravioli as a substitute of tortellini (bigger and fewer work), and serve them with a easy however scrumptious sauce of butter and contemporary sage. The recipe has been on my weblog since 2012, nevertheless it was certainly one of 5 ravioli recipes in this publish and due to this fact considerably laborious to search out. As these ravioli are so good, it’s time to give them their very own publish. There is just one factor that I’ve improved since then, and that’s to sear the pork earlier than dicing it. This makes it a lot simpler to brown the pork, as you’ll be able to flip a complete slice of pork directly somewhat than having to show all these cubes, and cubed pork releases extra juices, making it tougher to sear somewhat than boil the pork.
Elements
Makes about 30 ravioli, serves 4 to six as a primo piatto
For the filling
- 100 grams pork loin
- 50 grams prosciutto (ideally Parma)
- 50 grams mortadella
- 50 grams freshly grated parmigiano reggiano
- 1 egg
- sprint of fresly grated nutmeg
- 1 Tbsp butter
- salt and freshly floor black pepper
For the pasta and to complete the dish
- contemporary pasta dough from 2 eggs and 200 grams (1 1/3 cup) Italian 00 flour
- 100 grams butter
- 4 Tbsp minced contemporary sage
- freshly grated parmigiano, for garnish
Directions
To make the filling, soften 1 tablespoon of butter in a small frying pan. Pat the pork loin dry with paper towels, and sear the pork on either side over medium-high warmth. That is principally to develop the flavour, but additionally to prepare dinner the pork.
Reserve the drippings within the pan so as to add to the filling later. Cube the pork.
Place the diced pork within the bowl of a meals processor along with the reserved drippings from searing the pork, 1 egg, 50 grams of chopped prosciutto, 50 grams of chopped mortadella, 50 grams of freshly grated parmigiano, a splash of freshly grated nutmeg, and a few freshly floor black pepper.
Pulse till the filling has a homogeneous consistency. It ought to be barely coarse, not a easy puree. Because of this it’s higher to make use of the heart beat. Scrape down the edges of the bowl with a spatula as obligatory. Style and regulate the seasoning with salt and freshly floor black pepper, remembering that the filling while you style it by itself ought to be seasoned a bit extra strongly than you suppose it ought to be.
Refrigerate the filling to permit it to agency up.
Within the meantime, make the pasta dough utilizing my directions, and permit that to relaxation within the fridge for no less than half an hour earlier than persevering with.
When the dough and filling have each rested sufficiently, roll out the pasta dough thinly, and make ravioli in keeping with my directions.
You’ll get hold of about 30 ravioli in the event you use about 2 teaspoons of filling for every raviolo.
The dish could be ready prematurely up so far. Refrigerate the ravioli in case of a excessive ambient temperature or if you’re going to prepare dinner them greater than a few hours later.
To serve the dish, convey a big pot of water to a boil. In the interim, mince contemporary sage leaves to acquire about 4 tablespoons (1/4 cup). Soften 100 grams of butter in a large frying pan over medium warmth, ideally one with curved sides as that can make it simpler to toss the ravioli later. When the butter has melted, add the sage, and stir. Prepare dinner till the sage is beginning to crisp up and the butter is beginning to flip golden brown. Flip off the warmth.
When the water boils, add salt and the ravioli. Boil them for two minutes solely.
After 2 minutes, carry them from the pot with a strainer, and add them to the butter and sage.
After you have added all of them, shake the pan to cowl the ravioli throughout with butter and sage. This can solely work with a frying pan with spherical sides; in any other case you’ll have to use a spatula.
Serve the ravioli directly on preheated plates. Spoon any butter and sage that continues to be behind within the pan over the ravioli, and garnish with freshly grated parmigiano.
Wine pairing
That is excellent with a full-bodied white Verdicchio from the Marche area in Italy, a Castelli di Jesi Verdicchio Classico Riserva, or a Verdicchio di Matelica Riserva. “Riserva” signifies that the wine has been aged for added physique, roundness, and complexity. For those who desire a crimson, a lighter Barbera can be a sensible choice. Barbera is available in totally different types from gentle to very highly effective with numerous acidity, alcohol, oak, and tannins. The latter can be method too highly effective for this dish. It’s a good signal if the Barbera solely has 13% alcohol by quantity or so.
