RAVIOLI OF CONFIT OF BRAISED PULLED PORK FILLING
As seen in our September 2012 DINNER SHOW served atop butternut squash mash and served with sauteed apples, this is a secondary use for our pulled pork from braised pork shoulder.
1 pound pulled braised pork, chopped
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup chives, fine chop
- 1 cup mozzarella, shredded
- 1 cup provolone cheese, shredded
- 1 cup feta cheese, crumbled fine
- 1 tablespoon plus 1 teaspoon fennel POLLEN, (seed will not be the same)
For pork filling, blend all the ingredients, as you would for meatloaf, and taste for seasoning. It should be just right. Adjust if not. Scoop into 1 1/2 ounce (about 2 1/2 tablespoons of mixture) for each ravioli. Refrigerate until pasta dough is ready.
For pasta, make dough. Cut into managable pieces. Let rest in refrigerator until you need it. When needed, put through your pasta machine according to directions, gradually making each piece long and thin, using your smallest setting. You should easily see your hand through the pasta when ready for ravioli.
Lay one sheet down on flat dry surface with small amount of flour. Mark using large cutter where each ravioli will go, evenly along the entire piece. Brush with water. Place balls of filling on center of each marking. Take second long thin sheet of pasta and lay over the first, covering the filling. Starting at one end, move your fingers around each filling pressing the top and bottom doughs together, as the air evacuates. If a small air bubble forms, use a tooth pick to break the dough and then press without the air. Cut between each ravioli with a knife or use the same cutter to make them round. When cut, lift each and do a double check around the filling of each ravioli to ensure they are tightly sealed.
Place onto lightly floured pan and refrigerate until needed for cooking.
Meantime bring one gallon water and 3 tablespoons of salt to boil. Drop in ravioli when you are 5 minutes from service. When surface of water is full of ravioli, cover pot for 4 minutes. Check one for doneness–they should be tender and break when pinched. If not continue cooking one more minute. Lift out of pot with slotted spoon or lifter and place onto lightly oiled cooky sheet. If you need to do a second batch, cover the first while the others are cooking. Serve immediately with the sauteed apples and mashed butternut squash.