Pork belly ravioli with pork belly, pork cheek & pork sauce

(Mezzelune di maiale)

Serves 6 (makes approximately 90 ravioli)

300 g (10½ oz) pork belly, cut into 2.5 cm (1 inch) pieces

600 g (1 lb 5 oz) denuded pork cheek (see Note)

3 garlic cloves

3 thyme sprigs

1 rosemary sprig

6 black peppercorns

1.5 litres (52 fl oz/6 cups) chicken broth

fine sea salt, to taste

freshly ground black pepper, to taste

2 teaspoons fennel seeds

500 ml (17 fl oz/2 cups) beef broth

25 g (1 oz) minced (ground) prosciutto

70 g (2½ oz/²/₃ cup) freshly grated Parmigiano Reggiano cheese, plus extra, to serve

275 g (9¾ oz) fresh ricotta cheese

600 g (1 lb 5 oz) fresh egg pasta dough

fine semolina, for dusting

Preheat the oven to 180°C (350°F/Gas 4).

Place the pork belly, pork cheek, garlic, thyme, rosemary, peppercorns, chicken broth, sea salt and black pepper in a small roasting tray, making sure the pork is covered with the broth. Cover tightly with foil and bake for 2 hours or until the meat is tender. Remove the meat and set aside covered with a tea towel (dish towel) moistened with some of the cooking liquor. When it has cooled a little, place in the refrigerator. Just before doing this, strain the braising liquid and place in a medium-sized sauceapan with the fennel seeds and beef broth. Reduce slowly to 375 ml (13 fl oz/1½ cups), skimming oil and residue regularly. This will take approximately 1.5–2 hours. Set aside.

To make the filling, mince the refrigerated pork belly. Shred the cheeks and set aside to add to the sauce later. Mix the minced pork belly in a large bowl with the prosciutto, Parmigiano Reggiano cheese, ricotta cheese and seasoning.

To make the mezzelune, roll the sheets of egg pasta dough to less than 1 mm (¹/₃₂ inch) in thickness and cut into round discs roughly 6 cm (2½ inches) in diameter with a pastry cutter. Place a teaspoon of filling on one side of each of the discs and fold the other side to form half-moon ravioli, making sure to remove as much air as possible. Press the edges down to seal with your fingers. Tidy the edges up by trimming with a slightly smaller pastry cutter. Dust with the semolina and place on trays lined with non-stick baking paper.

Reheat the shredded pork cheek in the reduced sauce. Cook the ravioli in abundant salted boiling water. Drain and serve with the heated pork sauce and extra Parmigiano Reggiano cheese.

NOTE: You may need to order the pork cheek in advance from a specialist butcher. Ask the butcher to denude the pork cheek for you (i.e. trim it completely of fat).