Recipe

Italian Pork Ravioli Filling Recipe

	Dond / All my dishes 1 year, 4 months ago This recipe is derived from the book Heat, by Bill Bryson. He doesn’t provide a precise recipe, other than to list the ingredients and their relative proportions; but, using his narrative, I sort of reconstructed the recipe and made some killer rav... More Prep:20m Cook:30m Servings:8	Dond
	italian pork pasta

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Ingredients

½ pound pork shoulder, trimmed of fat and cut into small chunks

¼ pound skinless, boneless chicken breast

2 ounces prosciutto, cut into small pieces

2 ounces Mortadella sausage, casing removed

2 ounces grated fresh Parmesan

A pinch of nutmeg

1 egg, beaten

1 shallot, finely minced

1 garlic clove, finely minced

Directions

Grind the pork shoulder, chicken breast, prosciutto, and sausage in a food processor until the mixture resembles coarse, grey sand.

Sauté the shallot and garlic in some olive oil until they are limp. Add the ground meat and continue cooking at low heat, stirring constantly, for about 20 minutes, until the mixture is fully cooked and reduced.

Allow to filling to cool, then mix in the beaten egg, Parmesan, and nutmeg. Make certain the filling is completely blended, then cover the bowl and refrigerate for at least half an hour.

Use the filling for your ravioli. Everyone probably has his or her own pasta recipe; mine consists of 2 cups semolina, 1 Tbsp of olive oil, two eggs, one egg yolk, and a tsp of kosher salt. I mix the semolina and salt thoroughly, then place the dry mixture in a large bowl, forming a well in the center. I put the eggs and olive oil in the well and begin incorporating the semolina and salt into the wet ingredients with a fork, starting from the center and working outward toward the edge of the circle. You can do this on a floured surface, but I like to use a large steel mixing bowl. Once I have a sticky dough, I place it in a stand mixture and knead it at medium speed, using the dough hook, for at least 7 or 8 minutes. Then I form the dough into a log about 8 inches long and 2 inches in diameter, wrapping it in plastic, and refrigerating it for a minimum of half an hour before feeding portions of it through my pasta maker.

Once you’ve made this, you might want to vary the proportions of the various meats. It's really a matter of taste.

By the way, this ravioli freezes extremely well. I put the individual raviolis into a ZipLok freezer bag, apportioning just enough in each bag for a couple of servings. The important thing is not to let them dry out before freezing. To serve, just bring a pot of heavily salted water to a rolling boil, drop the raviolis one at a time into the water, and let them cook for about two or three minutes. You don't need to overcook them, since the filling is already cooked and the pasta should cook almost immediately after it's thawed.

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Comments

rosemaryblue 1 year, 4 months ago said:
This sounds scrumptious! Love your recipe for pasta. Thank you kindly for sharing this. :)

jenniferbyrdez 1 year, 4 months ago said:
Now that's a recipe baby.

vikirose13 1 year, 1 month ago said:
Yes! Ravioli for lunch today! Thank you for your inspiring recipe. I had to vary it a little becuz I didn't want to go to the store for just a little extra sausage. Added spinach and goat cheese. Left out mortadella and prociutto. Added thyme and basil.

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