Pork roast ravioli dressed with simple tomato with basil and garlic, or as I did today, with a radicchio pesto. With 300 grams of egg pasta, I prepared 20 ravioli with a pork roast filling. Let’s prepare the dough ourselves, today we all have a valid help at home, technology provides us with fantastic tools that allow us to simplify or even reduce processing times. I still remember when my grandmother made homemade pasta and bread, everything prepared by hand. For a long time, my friend and I have been thinking and rethinking pork roast ravioli. The idea to prepare them today came suddenly when, in my shopping bag, I found inspiration from two of my purchases, radicchio and a slice of pork roast. Why not combine them? Said and done.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 484.08 (Kcal)
- Carbohydrates 47.82 (g) of which sugars 2.56 (g)
- Proteins 27.42 (g)
- Fat 21.47 (g) of which saturated 8.11 (g)of which unsaturated 6.34 (g)
- Fibers 1.75 (g)
- Sodium 1,652.96 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare pork roast ravioli
- 5.3 oz pork roast
- 3.5 oz milk
- 1.8 oz parmesan
- 8.8 oz all-purpose flour
- 2 eggs
- 2 oz water
- 2 tsp salt
- 5.3 oz radicchio
- 0.7 oz parmesan
- Half shallot
- 2 tbsp extra virgin olive oil
- 0.7 tsp salt
Tools to prepare pork roast ravioli
- Mixer
- Roller roller
- Cutter Wheel
- Chopper
Steps to prepare pork roast ravioli
My filling is very simple to prepare, it’s already important on its own, it doesn’t need further elaboration. The pork roast has its own personality; I’ve used only three ingredients. In the chopper, I put the milk, parmesan, and of course the pork roast. I chopped a bit, not aiming for a cream but a soft and firm filling. To prepare the dough, I put the flour with the eggs, salt, and water in the mixer glass. After letting the egg pasta rest for 30 minutes, I rolled out a thin sheet.
I rolled out the pasta and divided the filling by placing it in the center of the sheet with a spoon, covered it with another sheet, and with the toothed wheel, I cut the edges of the ravioli. To dress them, I stewed the radicchio with half a shallot for 15 minutes. I passed a third of the mixture in the chopper with 20 grams of parmesan and a ladle of ravioli cooking water to give creaminess without using additional cheeses or creams.
Dress the ravioli with the radicchio cream.
And here they are, ready pork roast ravioli.
FAQ
Can pork roast ravioli be dressed with simple tomato?
Yes, of course, having a significant filling, it’s always good to dress them simply to fully savor all the flavors.
