Pork Apple Ravioli with a Chestnut Sage Butter
Ingredients
- Pork & Apple Ravioli
- For the Apple Sauce:
- 225 grams Apples - peeled & diced
- 1/2 lemon - zest
- 10 grams butter
- 1 tablespoon caster sugar
- For the Filling:
- 250 grams Ground Pork
- 75 milliliters Chicken Stock
- 50 milliliters White Wine
- 30 grams Butter
- 1/2 Onion
- 1 pinch Dried Chilli
- 1/2 teaspoon Fresh Oregano
- 1/2 tablespoon Tomato Paste
- 2 Egg Yolks
- 50 grams Parmesan - Grated
- For the Butter:
- 125 grams Butter
- 25 grams Chestnuts - Cooked & Peeled
- 6 Fresh Sage Leaves
- For the Pasta
- 500 grams '00' Flour
- 4 Eggs
- 1 Egg - Beaten
- Water
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