Recipe by Marco Sacco: Pork rib ravioli
Ingredients for 10 servings
- 10 ravioli
- 100 g Tosazu reduction
- 500 ml seaweed broth
For the ravioli dough
- 130 g 00 flour
- 500 g semolina flour
- 300 g whole eggs
- 70 g egg yolk
- 10 ml white vinegar
For the pork ribs
- 500 g pork ribs
- 10 g paprika
- 4 g salt
- 1 g white pepper
- 20 g lard cream
- 2 g chives
- 1 g marjoram
For the beef gel
- 100 ml beef broth
- 8 g gelatin
For the seaweed broth
- 1 liter water
- 200 g desalted sea vegetables
- 36 ml white vinegar
- 30 g sugar
- 5 ml water
- 100 g cucumber
For the Ponzu reduction
- 350 g Ponzu sauce
- 150 g butter
Method
For the ravioli dough
Combine the pasta ingredients to form a smooth dough, vacuum seal and leave to rest overnight. The next day, roll out to a thickness of 1 mm and use an 8 cm pasta cutter to cut out 10 discs.
Place half of the cooked rib meat and half of the beef gel in the center of each disc. Fold into a half-moon shape and form a circular ravioli. Store in the refrigerator.
For the pork ribs
Season the ribs with salt, pepper, and paprika, wrap them in aluminum foil, seal well, and bake at 180°C for 2 hours.
When cooked, remove from the oven, brush with the lard that has been blended and creamed, leave to rest for 5 minutes, then remove the meat and shred it.
Season the meat with chives and marjoram.
For the beef gel
Heat the well-seasoned beef broth in a pot and add the previously soaked gelatin, stirring. Pour the broth onto a baking sheet and let it gel in the refrigerator for at least 2 hours. When it hardens, chop it up with a knife and keep it in the refrigerator.
For the seaweed broth
Soak the seaweed in cold water for 2 days to remove the salt.
At the end of the soaking time, strain the broth into a bowl, season with salt, vinegar, sugar, and sliced cucumber. After 20 minutes, strain again, keeping the liquid. Store in the refrigerator.
For the Ponzu sauce reduction
Reduce the Ponzu sauce by 1/3 without boiling, then emulsify with the butter.
Dish composition
Cook the ravioli in water and simmer, drain and glaze with the Ponzu reduction. Place the ravioli in the center of the plate and serve with the cold seaweed broth in a glass.