Pork Ravioli Recipe

2      Reviews by:    Juanita Johnson   Pork Ravioli Recipe uses flour, eggs, olive oil, white bread, Parmesan cheese, broth, parsley, garlic, fennel, lemon zest, pepper, dry mustard, and ground pork in making this delicious ravioli recipe. Food Category:    Pasta and Dumplings Cuisine Origin:    Italian    Servings:40 Nutrition facts:86 calories4.5 grams fat Print Preview Rate This Recipe Prep Time:   5 Hours 10 Minutes Cook Time:   40 Minutes Total Time:   5 Hours 50 Minutes

INGREDIENTS

• 2 cups all-purpose flour
• 2 eggs
• 6 egg yolks, reserving whites
• 2 tbsp extra virgin olive oil
• 2 slices white bread, torn into pieces
• 1 ounce Parmesan cheese, grated
• 1/4 cup chicken broth
• 1 egg
• 2 tbsp parsley, minced
• 2 cloves garlic, minced
• 1 tsp table salt
• 1 tsp fennel, ground
• 3/4 tsp lemon zest
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 1 pound ground pork
• flour for dusting
• 1 1/2 tbsp table salt
• Parmesan cheese, grated for garnish

DIRECTIONS

• Add flour, eggs, egg yolks and oil to the bowl of a food processor. Process for about 45 seconds to allow dough to come together. If a small pinch of dough forms a mass of dough when pressed between finger, the dough is ready. Place the dough onto a work surface and briefly knead to dough to press the dough together. Roll the dough into a cylinder, 6 inch long. Wrap the dough in plastic wrap and let it rest for at least an hour and up to 4 hours at room temperature.
• Place bread, cheese, broth, egg, parsley, garlic, salt, fennel, lemon zest, black pepper and mustard into the processor bowl. Process for about 15 second or until smooth. Add the pork to the bowl and pulse 5 times to combine. Place pork mixture into a bowl, cover with plastic wrap and place in refrigerator. Divide the dough into 6 equal portions. Take one portion and place on work station. Wrap the remaining 5 portions in plastic wrap to prevent drying.
• Press the dough into a 3 inch square. Using a rolling pin form the 3 x 3 dough square into a 6 inch square. Start in the middle of the 6 inch square and roll up. Return to the middle of the square and roll down. Adding dusting flour as needed, roll the dough until the dough is 20 inches long and 6 inches wide. Place the dough rectangle on a parchment lined sheet pan and cover with plastic wrap. Repeat the the process with the remaining dough portions.
• Lay a dough sheet out on a work station, left to right, trim to remove round ends. Brush with reserved egg white. Place 1 tbsp of the pork filling 1 1/2 inches from the left end of the dough and in the middle of the dough. Move 1 1/2 inches to the right and repeat placing 1 tbsp of pork onto the middle of the dough. Continue until there are 5 or 6 portions on the dough. Cut between the meat portions from top to bottom of the dough. Fold the bottom portion of the dough up and over the meat mixture and using fingers, press the dough together, removing as much air as possible, close the dough together at the top. Using a knife or preferably a fluted pastry wheel, trim leaving 1/4 inch of the dough all around. Transfer to parchment lined baking sheet. (Freeze ravioli on sheet pan and then transfer to zip top bags to freeze.) Bring a large pot of water to a boil. Add 1 1/2 tbsp table salt. Add about 8 ravioli to the boiling water. Keep the water at a simmer, not a boil, and simmer for 13 minutes. Gently remove ravioli from pot using a slotted spoon or spider, cover with tomato sauce and garnish with grated Parmesan.

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