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Pig's Head and Offal Ravioli with Smoked Aubergine Purée and Peperonata

Handmade pasta stuffed with slow-cooked pig's head and ox tongue, served with smoky aubergine, peperonata, and blanched vegetables.

PastaSlow-CookedAubergineNose-To-TailOffalPeperonata
Estimated Nutrition
Calories
708.4
kcal / serving
4250.5 kcal total
Carbs
31g
per serving
185.8 g total
Fat
46.7g
per serving
280.4 g total
Protein
40.9g
per serving
245.2 g total
Cook Time
360
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
For cooking meat
CondimentsSauces
250
ml
White Wine Vinegar
For brine
250
ml
White Wine Vinegar
For cooking meat
2
tsp
Dijon Mustard
For vinaigrette
Dairy
4
piece
Eggs
Free-range, beaten
GrainsCereals
400
g
Plain Flour
For pasta dough
Meat
1
piece
Pig's Head
Hairs scorched off
1
piece
Ox Tongue
Cleaned
NutsSeeds
1
pinch
Salt
Generous pinch for brine
2
tbsp
Black Peppercorns
Crushed, for brine
2
piece
Cinnamon Sticks
For brine
2
piece
Bay Leaves
For cooking meat
4
piece
Cinnamon Sticks
For cooking meat
4
piece
Star Anise
For cooking meat
1
handful
Parsley
Shredded, for filling
1
handful
Basil
Shredded, alternative for filling
OilsFats
1
tbsp
Olive Oil
For pasta dough
Vegetables
1
piece
Red Onion
Diced, for filling
6
piece
Aubergine
Whole
6
piece
Tomatoes
Ripe, diced
1
piece
Sweet Potato
Diced
0.5
piece
Green Cabbage
Shredded

Method

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