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~ Recipes from Curatolo Arini ~

Marsala Braised Riverview Farms Pork Ravioli w/ Local Baby Carrots, GA Pecans, Marsala-Hamhock Jus & Housemade Crème Fraiche

Serves 4-6

Ravioli Filling:

2lbs Riverview Farms Pork Shoulder Cut Into Cubes

1 Onion Medium Dice

1 Stalk Celery Medium Dice

1 TBL Fresh Chopped Garlic

1 TSP Fresh Chopped Sage

1 TSP Fresh Chopped Thyme

1 TSP Fresh Chopped Oregano

1 TSP Ground Cumin

2 Bottles Sweet Marsala Wine

6 + 2 Cups Chicken Broth

2 Hamhocks

2 Cups Tomato Juice
½ Cup Tomato Paste

½ Stick Unsalted Butter

Salt & Pepper TT

In a medium roasting pan begin to sear pork over high heat, occasionally moving pork, but allowing pork to caramelize on all sides. Add vegetables, and then deglaze with Marsala.  Allow wine to reduce for about five minutes and then add all other ingredients. Turn heat down to a moderate level and cook on stove top for an additional 15 minutes. Cover roasting pan with aluminum foil and place in 325 degree oven for hours. Pull out of and allow meat to rest until pan comes down to room temperature. 

After meat cools, pull pork out and transfer to medium sized mixing bowl. Meanwhile, take braising liquid and transfer to medium sized sauce pan and turn heat on medium. Add 2 hamhocks to the sauce pan, as well as the other bottle of Marsala and allow sauce to reduce by a third.  While the sauce is reducing, skim top periodically for fats. After sauce has reduced, strain sauce through a china cap into another sauce pot.  Place pot on low heat, whisk in tomato paste and butter, check seasoning and then strain through chinois.
Meanwhile, take pork and chop fairly fine for the ravioli filling. Add 1 bunch chopped scallion, 1 TBL cider vinegar and finish with 1 TSP ground cumin, 1 TSP chopped sage.  Fold in ½ Cup Crème Fraiche and let stand in cooler for at least 2 hours. 

Stuff filling into cut pasta sheets, and seal properly with egg wash.  Blanch raviolis in salted boiling water for approximately 4 – 6 minutes and then transfer to a plate with sautéed baby carrots and pecans and finish with hamhock-marsala reduction and dollop of crème fraiche.

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