Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

This dish was prepared for a wine dinner earlier this week, and was served with a 2012 Broken Road Chardonnay.

The ravioli was prepared by rolling pasta out thinly and placing a dollop of Boursin cheese, then making an indention for a raw egg yolk.  The pasta is then brushed with egg wash before another another sheet of pasta is placed on top; the dull side of a ring mold is used to seal the ravioli before using a larger ring mold to cut the pasta dough.  When ready to serve, drop the chilled ravioli into simmering water for about a minute and a half, until the pasta is fully cooked.  The egg yolk will be insulated and will remain runny.  Make sure the ravioli is chilled before cooking to ensure the yolk remains soft.  The ravioli is tossed in beurre fondue then seasoned with kosher salt and freshly ground white pepper before being served.

The baby carrots came from Chef’s Garden, under the “petites” header.  They were blanched quickly in simmering salted water with the stems out, then dipped in beurre fondu and seasoned with kosher salt.  The stems were lightly brushed with olive oil and seasoned before serving.

The pork belly was cured and smoked, then braised in chicken stock at 350 degrees Fahrenheit before it was chilled and portioned.

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