Open Pork Belly Ravioli with Burnt Butter and Sage
If you’re looking to for a dish with a bit of style, this Open Pork Belly Ravioli with Burnt Butter and Sage will give you a touch of class. Grab a SunPork pork belly from Costco or your local butcher and get a little fancy.
3 hr 20 mins
Experienced Cooks
4
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Rind Off Pork Belly
- 2 onions, quartered
- 1 carrot, chopped
- 1 celery, chopped
- 1.5L water
- 6 whole black peppercorns
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- 1 tsp. salt
- 8 lasagne sheets, cut into circles to make 24.
- 120g unsalted butter
- 1 tsp. garlic, minced
- 30g pine nuts
- 12 fresh sage leaves
- Salt and pepper, to taste
How to make it
- In a large deep saucepan add a dash of oil over high heat and brown the onions, carrots and celery. Add the pork belly and the water, then add the peppercorns, bay leaf, star anise, cinnamon and salt. Bring to the boil, lower the heat and simmer covered for 3 hrs.
- Once the pork belly is cooked, bring a large saucepan of salted water to the boil, and cook the lasagne sheets for 6 mins or until al dente.
- While the pasta is cooking, simmer 1 cup of the braising liquid in a large fry-pan until reduced by half.
- Once pasta is cooked, place the sheets onto the serving plates. Remove the pork belly from the braising liquid and shred. Place a large Tbsp. of meat onto each piece of pasta then spoon 1 tsp. of the reduced braising liquid onto the pork belly. Place another piece of pasta over the top.
- In another fry-pan over high heat, add the butter and garlic. Working quickly, add the pine nuts and sage once the butter has melted. The butter should begin to froth. Remove from the heat and spoon over the pasta immediately.
- Serve and enjoy!
