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: 35 g milk; 1 clove garlic, minced; 30 g (1 oz.) unsalted butter; 200 g (7 oz.) Iberico pork loin; Salt and pepper; 2 g celery leaves, minced; 1 egg; 175 g (6¼ oz.) all purpose flour; 2 g tarragon, minced; 2 g coriander, minced; 5 g parsley, minced; Aged goat cheese, minced Italian parsley, and pepper for garnish; 50 g (1⅔ oz.) arugula, minced; 4 tsp. pork jus; 40 g (1⅓ oz.) faisselle fresh cheese; 15 g olive oil; 10 g (⅓ oz.) unsalted butter; 4 g salt; 2 slices hamon Iberico

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</

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<