Pork Filled Ravioli with Fava Beans and Crisp Speck

Makes 4 servings

Pork-Filled-Ravioli-with-Fava-Beans-and-Crisp-Speck-John-Coletta

Pork Filling:

  • 8 oz. Farmland Smoke’NFast® Roasted and Seared Pork Shoulder, cut into 1 inch cubes
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. Extra Virgin olive oil
  • 1 Tbsp. yellow onion, finely minced
  • 1 Tbsp. peeled carrot, finely minced
  • 1 Tbsp. peeled celery, finely
  • 1 Tbsp. Prosciutto, finely minced
  • Kosher or sea salt, fine grind to
  • Black ground pepper to taste
  • 6 oz. Parmigiano Reggiano, grated

For Service:

  • Pork filled ravioli, cooked al dente
  • 1 Tbsp. Extra Virgin olive oil
  • 3/4 cup Fava beans, peeled and blanched
  • 1/4 cup dry red Italian wine
  • 1/4 cup brown pork stock
  • 1/4 cup Parmigiano Reggiano shavings
  • 8 ea. Crisp

Preparation: Pork Filling

  1. In a heavy-bottom pot, add the butter and extra virgin olive oil and heat over a high flame. When the mixture begins to foam, add the onions, carrots and celery. Cook until the vegetables have become soft and lightly golden.
  2. Add the pork and prosciutto. Season to taste with salt and ground black pepper. Simmer for 20 minutes.
  3. Add the Parmigiano Reggiano. Remove from the stove and allow to cool.
  4. Preparing the ravioli – sheet the pasta dough. A variety of shapes such as square, round, half-moon or triangles can be formed. Fill each ravioli shape with pork filling and cook al dente. Set aside.
  5. In a large heavy bottom sauté pan add the olive oil and heat over a low flame.
  6. Add the fava beans, red wine and pork stock and allow to simmer for 5 minutes.
  7. Add the al dente cooked pork filled ravioli and allow to simmer for another 3 to 4 minutes or until the sauce coats the back of a spoon.
  8. Arrange the pork filled ravioli onto a serving platter along with the fava beans and sauce. Top with Parmigiano Reggiano shavings and crisp speck. Serve immediately.
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