Sous Vide Pork Ravioli

This sous vide ricotta ravioli isn’t totally homemade — it calls for wonton wrappers instead of fresh-made pasta — but if you’re feeling ambitious, you could go that route! This recipe does, however, call for pork shank that’s been cooked in the Anova Sous Vide Precision Cooker for 48 hours. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 02:00

Recipe Time: 48:00

Temperature : 150F / 65.6C

Ingredients

• 2 bone-in pork shanks (about 2 pounds)
• 1 (14.5-ounce) can diced tomatoes
• 1 cup beef stock
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1/2 cup red wine
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 cup fresh whole milk ricotta cheese
• 1/2 cup grated Grana Padano cheese
• 3 large eggs
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 48 wonton wrappers
• Melted butter, for serving
• Chopped fresh herbs, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65.6°C).
2. Combine the pork, tomatoes, stock, onion, celery, carrot, wine, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the beef submerged.

Make the Ravioli

1. When the timer goes off, remove the bag from the water bath. Remove the shanks and let cool. Strain cooking liquid through a fine-mesh strainer into a large bowl. Discard solids and reserve liquid for another use.
2. When the shanks are cool enough to handle, remove meat from the bone and discard any excess fat. Finely shred and chop the meat.
3. In a large bowl, whisk together the ricotta, Grana Padano, 2 eggs, parsley, and garlic. Stir in the pork, cover, and refrigerate until ready to make the ravioli.
4. To make the ravioli, place one tablespoon pork mixture in the center of a wonton wrapper.
5. Beat the remaining egg and brush across the edges of the wrapper. Top with a second wonton wrapper and press the edges together to seal. Repeat with remaining wrappers and pork mixture.

To Serve

1. Bring a large pot of salted water to a boil. Add the ravioli and boil until al dente, about 3 minutes. Toss with melted butter and fresh herbs. Serve.