Homemade Pork Raviolis

Homemade pasta with a filling of Ground Pork, Bacon, Celery, Onion, Garlic, Eggs, Parmesan Cheese and Breadcrumbs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, melt the butter over medium heat. Add the diced bacon, onions, celery, garlic and rosemary sprig. Sauté until soft but not colored, about 10 minutes.

Step 2

Add the ground pork. Break up the meat with the back of a fork. Season with nutmeg and a few grinds of black pepper. Cook until the pork loses its pink color and most of the liquid has evaporated, about 3 minutes. Discard the rosemary sprig.

Step 3

Transfer the filling mixture to a food processor. Add the egg, Parmesan cheese and breadcrumbs. Process until a rustic “paste” forms.

Step 4

Dollop the meat filling down the pasta sheet. Keep space between each dollop or use a ravioli mold. Pat the filling down slightly. Place a second sheet on top like you’re making a sandwich.

Step 5

Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides.

Step 6

With a ravioli cutter, cut the ravioli in half and then into strips. Trim into 2 1/2- 3-inch ravioli squares.

Step 7

Transfer the ravioli to a parchment paper lined sheet pan dusted with semolina flour. Cover with a towel or an inverted sheet pan to keep them from drying out. Repeat to assemble and cut the remaining ravioli.

Step 8

When finished, decide how you want to store them: at room temperature (1 hr), in the fridge (2 hrs max) or freeze immediately (1 month). I prefer to freeze my ravioli. They hold their shape the best.