Ravioli with roast pork and kumquats

What to do with left-overs from a delicious pork roast and its gravy? The meat was in the oven on low heat in beer and cooked for three hours. I decided to Blizz the meat and use it as a filling for the ravioli. To accomplice the ravioli I created a citrusy sauce with kumquats and the gravy I had saved.  

 

 

Ingredients | Serves 4
500 g Left-over roast pork – or any other cooked meat
750 g Fresh pasta sheets, either bought or self-made
12 Kumquats
150 ml Orange juice
1 bunch Lemon Thyme
1 Tbsp butter
  Salt, pepper, and sugar for seasoning
Preparation
  1. Cut the left-over roast into small pieces and blitz them together with 2 tablespoons of the gravy for a few seconds in a blender. You should have a farce easy to from.

  2. Roll out one sheet of fresh pasta and shape balls out of the meat farce – about 3 cm in diameter. Place the balls on the pasta leaving about 8 to 10 cm space between them. I used a round shape pastry cutter to mark the distance on the pasta by slightly pressing it onto the sheet.

  3. Have a small bowl with water at your side. With a fingertip wet the pasta around the filling and then carefully cover the balls with a 10 x 10 cm square piece of pasta sheet. Do one after the other. Press the top sheet down around the meat filling and make sure not to create air pockets. Then cut out the ravioli with a pastry cutter. Continue until you have 5 per person.

    Do not throw away the cut-off pasta. You can use them for another pasta dish (see the photo with cherry tomato sauce)

  4. Wash and cut the kumquats into slices. Remove any seeds.  

  5. In a small pan heat the orange juice with the kumquat slices. Simmer for about 10 minutes. Then add the left-over gravy.
    Taste the sauce and balance it with salt or a pinch of sugar to taste.

  6. Bring a large saucepan with salted water to the boil. Reduce the heat and carefully let the ravioli slide into the simmering water.
    Cook them for about 2 minutes.  

  7. Reheat the sauce and add a nob of butter to give the sauce a nice shine.

    Serve | Place 5 ravioli each on preheated plates. Spoon the sauce with the kumquat slices over the ravioli and add some sprigs of lemon thyme.

 

Pasta with cherry tomatoes and lemon thyme
using the cut-away pieces from the ravioli production.