This pork and fennel ravioli is super easy, not at all traditional and might garner a little bit of backlash, but WHATEVER G:
For the Pasta:
1 Medium Cooked Beetroot
2 Eggs
2 Pinches of Salt
Tbps Olive oil
2 sprigs of fresh rosemary, leaves removed
Blend the above ingredients until suuuper smooth.
~300g High Grade Flour + extra for dusting (this will be variable due to egg size and beetroot size, but start with the amount listed above)
Put the flour on a large clean work surface, make a crater in the flour and pour in the beet-egg mixture. Slowly incorporate the flour with a fork until well combined. this might not be enough flour, so add more slowly until it kneads on the bench without sticking. Knead until smooth and not tacky anymore. Rest for half an hour, under a bowl (i dont use cling film for this).
Fennel and Pork Filling
500g Pork Mince
A tbsp fennel seeds
1 Bulb of fennel, minced
2 Cloves of garlic, minced
Salt
Pepper
Olive Oil
Water
Add the garlic fennel seeds and bulb to a well-oiled pan. Caramelized on a medium high heat. Add water when it starts to stick. Reduce, add water, repeat until the fennel is soft and a few shades darker. Mix with the pork meat. Season well with salt and pepper (I fry up a little bit to check the seasoning is correct).
Create your ravioli using your preferred method of ravioli making – stuff the pork and fennel mixture in.
Cook in simmering salted water for a while – too short and the meat will be undercooked. But you don’t want a rolling boil – it’ll overcook in a heart beat.
Goes well with olive oil, and some sort of citrus juice, as well as fennel stalks, or you can do what I did – a cauliflower and celery puree:
-Half a cauliflower, roughly chopped
-2 Large Celery Stalks, roughly chopped
-400ml whole milk
-50g salted butter
-Salt and white pepper
Add all the above to a pressure cooker. Pressure cook on a low-med heat for 20mins. Slowly release pressure. Puree with an immersion blender. Salt and white pepper to taste.
Enjoy!
#casterazucar #cooking #interestingfood #ravioli #pasta #pastalover #pastarecipe #tastyfood #pork #porkrecipe #deliciousfood #recipe #recipes
certain recipes evoke a tune in my head when I’m editing them part of the mission is to find a song on my stock sound provider that matches what I’m feeling lately invariably it’s been of the older variety back when things felt like they were simpler but probably wer this is pork and caramelized fenel ravioli with creamed cauliflower and celery thanks for watching [Music] a [Music] [Applause] [Music] [Music]
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For the Pasta:
1 Medium Cooked Beetroot
2 Eggs
2 Pinches of Salt
Tbps Olive oil
2 sprigs of fresh rosemary, leaves removed
Blend the above ingredients until suuuper smooth.
~300g High Grade Flour + extra for dusting (this will be variable due to egg size and beetroot size, but start with the amount listed above)
Put the flour on a large clean work surface, make a crater in the flour and pour in the beet-egg mixture. Slowly incorporate the flour with a fork until well combined. this might not be enough flour, so add more slowly until it kneads on the bench without sticking. Knead until smooth and not tacky anymore. Rest for half an hour, under a bowl (i dont use cling film for this).
Fennel and Pork Filling
500g Pork Mince
A tbsp fennel seeds
1 Bulb of fennel, minced
2 Cloves of garlic, minced
Salt
Pepper
Olive Oil
Water
Add the garlic fennel seeds and bulb to a well-oiled pan. Caramelized on a medium high heat. Add water when it starts to stick. Reduce, add water, repeat until the fennel is soft and a few shades darker. Mix with the pork meat. Season well with salt and pepper (I fry up a little bit to check the seasoning is correct).
Create your ravioli using your preferred method of ravioli making – stuff the pork and fennel mixture in.
Cook in simmering salted water for a while – too short and the meat will be undercooked. But you don't want a rolling boil – it'll overcook in a heart beat.
Goes well with olive oil, and some sort of citrus juice, as well as fennel stalks, or you can do what I did – a cauliflower and celery puree:
-Half a cauliflower, roughly chopped
-2 Large Celery Stalks, roughly chopped
-400ml whole milk
-50g salted butter
-Salt and white pepper
Add all the above to a pressure cooker. Pressure cook on a low-med heat for 20mins. Slowly release pressure. Puree with an immersion blender. Salt and white pepper to taste.
Damn delicious!
I LOVE your editing! Finally something that looks different from the 100s of cooking shorts I go through every day. 😅 Keep it up man!