Two seemingly unrelated coincedences. In my twisted mind I immediately put the two together. Just like those Reese's commercials from back in the day. "You got your peanut butter in my chocolate".
So to start on this puppy, I got going on the spices. This is coriander, anise seed, 4 peppercorn blend, and course sea salt.
Now on to the egg portion of this meal. Just make a small batch of pasta. I used one cup of AP flour and one whole egg and one egg yolk.
These sheets were allowed to set while I worked on the filling. Sautee some fresh baby spinach in olive oil. When it is finished, chop it up fine. Add the spinach to a mix of whole milk ricotta, one egg, grated parmesan, chopped fresh tarragon, oregano, and thyme. This was seasoned with kosher salt and fresh ground pepper. Mix thoroughly.
Now carefully place an egg yolk into the well. Have extra eggs. I bought a whole dozen just for this process. I ended up breaking a few just while separating the yolks. This never happens any other time. Go figure. They should look like this.
Brush the pasta with an eggwash. Damn this recipe uses a whole lot of eggs. Now top with another sheet of pasta and squeeze out all of the air. I used a pint beer glass to seal up the two sheets. It took a little work to gather up the filling into a tight enough package to seal with the glass.
Trim off any excess pasta and set aside. When your pork belly is done, pull off the grill and allow to rest.
Shake this around in the pan just until it emulsifies. It won't take much effort. Just a little motion. Pull out the ravioli, slice the rested pork belly, top with some finely grated parmesan, chopped tarragon, and finally with the grapefruit brown butter sauce.
I think that I am on to something here. Let's just see how the egg yolk filling turned out.
Oh my God! Perfecto.
The flavor of these two dishes are amazing all by themselves. Together, with this super easy sauce, they make something almost beyond description.
I will try. The yolk once cracked, floods the dish. It gives a richness like yolks always do. The skin of the pork belly is oh so crunchy and crispy. It tastes like pork rinds but oh so much more intense. The meat/fat layers of the pork belly are just ever so tender. They almost melt like a confit of duck but just a little firmer. Finally the simple and quite sparing addition of the grapefruit to the butter gives a refreshiningly sweet/tart bite to this very rich meal.
Definitely not your everyday bacon and eggs.
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