Herb “Ravioli” with Iberico Pork Ragoût, Iberico ham, Fresh Cheese with Arugula, and Aged Goat Cheese

Name: Herb “Ravioli” with Iberico Pork Ragoût, Iberico ham, Fresh Cheese with Arugula, and Aged Goat Cheese
Yield: Serves 8 Makes 15 to 20 rounds
Cuisine: France
Ingredients: 200 g (7 oz.) Iberico pork loin; 1 clove garlic, minced; Aged goat cheese, minced Italian parsley, and pepper for garnish; 35 g milk; 40 g (1⅓ oz.) faisselle fresh cheese; 4 tsp. pork jus; 2 g coriander, minced; 15 g olive oil; 2 slices hamon Iberico; 50 g (1⅔ oz.) arugula, minced; Salt and pepper; 2 g celery leaves, minced; 5 g parsley, minced; 175 g (6¼ oz.) all purpose flour; 4 g salt; 1 egg; 10 g (⅓ oz.) unsalted butter; 2 g tarragon, minced; 30 g (1 oz.) unsalted butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Goat’s cheese acquires more intense umami with aging. Combining different umami components—inosinate in pork, glutamate in cured ham—creates overall synergy.

Ingredients

Pasta Dough

175 g (6¼ oz.) all purpose flour
4 g salt</

Europe
France
Dinner
Main course
Mediterranean

Method

To make the “ravioli,” first mix all the ingredients of the pasta dough except the minced herbs, then mix in the herbs at the end. Roll out into thin sheets using a pasta machine and cut into 8 circles with a 4 in. (10 cm<

Ingredients

Pasta Dough

Method

Photos