Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
Italiano
English
Cuisine
Cuisine
Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Recipes of Pamela Sheldon Johns

 

 
 

Raviolo di Maiale con Mostarda

(Raviolo of Pork with Mostarda)

These large ravioli make a sumptuous first course when served singly. Mostarda is a is a mixture of candied fruits preserved in a liquid of sugar and mustard-flavored oil. You can find it in gourmet Italian food stores packed in jars or beautifully decorated tins.

FILLING
3 tablespoons extra-virgin olive oil
1 cup diced red onion
12 ounces boneless pork loin, cut into 1/2-inch cubes 1 teaspoon freshly grated orange zest, plus
6 strips for garnish
1/4 cup good-quality balsamic vinegar
1 potato, diced into ½-inch cubes and cooked until tender
3 tablespoons water
Sea salt and freshly ground black pepper

Fresh Pasta Dough, rolled and cut into 5-inch squares with a fluted pastry wheel
1 egg, beaten, with 1 teaspoon water for egg wash
6 tablespoons mostarda

To make the filling: Heat the olive oil in a medium sautè pan over medium heat. Add the onion and cook until softened, but not browned. Add the pork and orange zest and cook for 6 to 8 minutes longer, until browned. Deglaze the pan with the balsamic vinegar, stirring to loosen any browned bits from the pan. Add the potatoes and water and cook until reduced, about 3 to 4 minutes. Season with salt and pepper; remove from the heat.

To assemble the ravioli: Place 2 heaping tablespoons of the cooled filling on 6 of the pasta squares. Brush the edges with egg wash and top with another pasta square, pressing the edges firmly to seal.

In a large pot of salted boiling water, cook the ravioli for 3 to 4 minutes, until al dente. Drain and place on individual serving plates. With a very sharp knife, make a slit in the top to expose the filling. Top with a tablespoon of mostarda, garnish with an orange strip, and serve at once.
Serves 6



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
return to top of page
   
       
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 05575950489 - REA C.C.I.A.A. FIRENZE N. 559547
Press registration n. 5528 10/11/2006 - Editor Polimedia

 
  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy