#parcels
Pork Ragu Parcels
The Italian version of pork soup dumplings.
published in Sweet Paul Magazine Fall 2013
yields about 50
Serves 5
Filling:
3 T olive oil
1 t salt
1.5 lb. Pork back bone
1 c carrot, finely chopped
1 c onion, finely chopped
1 c celery, finely chopped
4 bay leaves
Pasta:
4 c flour
4 eggs
4 T water
4 T olive oil
fruity olive oil to serve
(Pulse pasta ingredients in a food processor until they come together, pour out onto a wood board and knead lightly with your hands for one minute. Cover with plastic wrap and allow to rest for at least 30 minutes. When ready to use, divide into 4 equal parts.)
1. Season the pork back bone with 1 t salt. 2. Heat oil in a large pot on medium heat, add pork back and brown all over, 2-3 minutes per side. Transfer to a plate and set aside. 3. Add carrot, onion, celery, bay leaves and a pinch of salt to the pot, cooking uncovered on medium heat, until tender and golden brown, 20 – 25 minutes. 4. Return pork to the pot, add 4 c water, cover and bring to a simmer. 5. Reduce heat to lowest setting and cook covered for 8 hours. 6. Remove pork from the pot. When cool enough to handle, carefully pick all the meat off the bones . Add the meat back to the pot, and discard the bones. 7. Remove bay leaves, add 1 c water, a knob of butter and a pinch of salt and simmer for another 30 minutes on medium heat. 8. Cool completely and freeze for at least 4 hours to keep juices intact for filling. 9. When ready to assemble, remove ragu from freezer and set aside. 10. Bring a large pot of salted water to a boil. 11. Starting with one piece of the pasta dough, roll out to setting 2 on your pasta machine. 12. Cut into 3 x 2 ½ inch rectangles. 13. Place 1 rounded teaspoon of filling at the center of the rectangles, lightly wet edges with water using the tip of your finger, and bring all four corners up to meet in the center, firmly pinching along the edges to secure filling. 13. Repeat this process with the remaining dough. You will end up with a heaping cup of leftover filling. Freeze for later use, or use the filling as the sauce for an even heartier meal. 14. Boil for 4 minutes, strain and serve immediately drizzled with olive oil and sprinkled with maldon sea salt. Serve with hearty greens.
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