Name: Bacaros Braised Pork Cheek Raviolo Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 1 tbs Olive oil; 1 tsp Salt; 500 g Pork cheeks; 1 large Onion, finely chopped; 1 medium Carrot, finely chopped; 1 stalk Celery, finely chopped; 2 cloves Garlic, minced; 1 cup Red wine (Corte Pavone Brunello di Montalcino 2017); 2 cups Chicken stock; 1 tbs Fresh thyme; 1 tsp Salt; 1 tsp Black pepper; 4 tbs Butter; 1 to taste Black truffle, shaved

Knob Creek Bourbon, Punt e Mes Sweet Vermouth & Bitters

Very Italian Manhattan

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Corte Pavone Brunello di Montalcino 2017, black truffle

In a large pot, heat a bit of oil over medium heat. Sear the pork cheeks until browned on all sides, then remove and set aside.

Sear the Pork Cheeks

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened.

Cook the Vegetables

Pour in the red wine and scrape up any brown bits. Add the pork cheeks back, along with chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook on low for about 2 hours until tender.

Deglaze and Braise

Remove the pork cheeks, shred them with a fork, and mix them back into the sauce. Allow to cool.

Shred the Pork

In a bowl, combine flour and salt. Create a well in the center, add eggs and olive oil, and mix until a dough forms.

Mix the Dough

Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead and Rest

Divide the dough into quarters. Roll each piece thinly using a pasta machine.

Roll the Dough

Place a spoonful of the pork filling on half of the dough. Fold the other half over and seal the edges with a fork.

Fill the Raviolo

Boil a pot of salted water. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a skillet, melt butter and add the ravioli. Toss gently to coat.

Prepare the Sauce

Plate the ravioli, garnish with shaved black truffle, and serve with a glass of Corte Pavone Brunello di Montalcino.

Serve

All-purpose flour

Eggs

Olive oil

Salt

Pork cheeks

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Red wine (Corte Pavone Brunello di Montalcino 2017)

Chicken stock

Fresh thyme

Black pepper

Butter

Black truffle, shaved