Braised Pork and Fontina Stuffed Ravioli with Sauce Pomodoro
Turn your weekend meal into an elegant evening with this Braised Pork and Fontina Stuffed Ravioli with Sauce Pomodoro Recipe.
Prep Time: 30minutes
Cook Time: 2hours15minutes
Total Time: 2hours45minutes
For the Sauce:
1tablespoonof extra virgin olive oil
4thinly shaved garlic cloves
½finely minced yellow onion
2 15-ouncecans of Mutti Finely Diced Tomatoes
¼teaspoonof crushed red pepper flakes
1tablespoonsof balsamic vinegar
2tablespoonsof finely grated Parmesan cheese
Kosher salt and fresh cracked pepper to taste
For the Pasta:
1batch of egg noodle pasta
½cupof braised cooled pork shoulder, shredded
¼cupof braised chopped carrots
½cupof shredded fontina cheese
fresh basil and oregano leaves for garnish
fresh grated parmesan cheese for garnish
In a medium size sauce pot over medium heat add in the olive oil and lightly caramelize the garlic and onions, about 10 to 12 minutes.
Next, add in the tomatoes, red pepper flakes and bay leaf and stew over low simmering heat for 2 hours.
Puree the sauce using a hand mixer and finish with balsamic vinegar, salt and pepper. Keep warm.
Once your pasta dough is rolled out stuff up with filling, top off with dough and cut to make raviolis. Be sure to wet the dough with water in the exact spot of where the other dough will be laying on top so that they will firmly stick together. The dough will make 36 raviolis.
Bring a large pot of water to a rolling boil and salt it. Add in the raviolis and cook them until they float, about 3 to 4 minutes.
Serve the raviolis with the sauce Pomodoro and top off with parmesan cheese and fresh herbs.