Pork Ravioli Ingredients
1 tablespoon olive oil
1 shallot (25g), chopped finely
1 clove garlic, crushed
250 gram minced pork
60 gram prosciutto, chopped finely (optional)
1/3 cup (80ml) dry white wine
1/3 cup (80ml) chicken stock
2 tablespoon roasted pine nuts, chopped coarsely
1 tablespoon finely chopped fresh marjoram leaves
2 egg yolks
1 egg, beaten lightly
8 fresh pasta sheets (375g)
Cooking with burnt butter sauce
Heat oil in large frying pan, add shallot; cook, stirring, until soft. Add garlic, prosciutto, pork; cook, stirring, until browned.
Add wine and stock; simmer, uncovered, until liquid is reduced by half. Stir in nuts and marjoram; season to taste. Remove from heat; stand 5 minutes. Stir in egg yolks; cool.
To make ravioli, brush one pasta sheet lightly with beaten egg. Place teaspoons of filling, about 2.5cm (1 inch) apart, in two rows along the length of the pasta sheet. Top with second pasta sheet; smooth pasta over filling to remove air and enclose filling. Cut between filling into squares leaving 1cm (½ inch) border on each side; place on lightly floured tray. Repeat with two more pasta sheets or follow instructions for your ravioli moulding tray.
Drop ravioli into large saucepan of boiling water, return to the boil, simmer 2 minutes or until cooked through. Drain; return ravioli to pan to keep warm.
Meanwhile, make burnt butter sauce. Heat butter in large frying pan over high heat until bubbling and starting to brown; add herbs. Cook 30 seconds then remove from heat; stir in juice.
Toss burnt butter sauce through ravioli. Serve with flaked parmesan cheese, if you like.
Recipe inspired from Woman's Weekly Food.