In this week’s cooking class, I had the amazing opportunity to learn how to prepare fresh, meat-stuffed ravioli pasta. Not only is Brodo di Carne con Ravioli a savory seasonal dish for the fall, but the ravioli tastes divine when combined with the seasonings and vegetables in the beef and hen broth.
After we prepared the ravioli dough and let it down to sit, we began mixing the mouthwatering filling – cubed lean pork meat, finely chopped mortadella and Parma ham. We mixed the meats together, and the next step was quite difficult, requiring our taste buds to stay completely under control. We sautéed the pork in butter, oil and sage leaves. The delectable aroma of butter and sage leaves simmering in the pan was torturous!
Once the pork was cooked and left to soak up the flavors of sage and butter, we added a touch of wine to the pan and allowed it to evaporate. As the meat cooled, it was transferred to a food processor and blended with freshly grated parmesan cheese.
Making the ravioli itself was my favorite part of the cooking class. We used the pasta maker to thread the dough through, and the ravioli slicer to make the individual ravioli pastas. The raviolis were stuffed with our tasty filling, then cooked to perfection in the meat broth. Delizioso!