Yellow-Leaf Ravioli

Sprinkle pork shoulder loin with salt, pepper, sliced ​​garlic, thyme and rosemary.

Put a frying pan with olive oil over high heat and grill the pork shoulder loin.

Once the whole thing is browned, add the chopped celery, carrots and onions. Add white wine to the surface of the frying pan, and place it in an oven heated to 200°C.

After about 10 minutes, remove the frying pan from the oven, stick a bamboo skewer and check how well it is cooked. If clear juices come out, it's OK. Remove the meat in a batter, leave it for about 20 minutes, and cook it over the remaining heat.

Uses 170g of pork shoulder loin from [4]. Chop the meat into small pieces, then place in a food processor to make it into a paste. Transfer to a bowl, add [A] and mix well.

Place the yellow chives in hot water with a little salt and boil for about 1.5 to 2 minutes. Remove in ice water and squeeze it thoroughly with your hands to drain the moisture. Chop it into small pieces, squeeze well with the water, then add it to [5]. Add soy sauce and mix well.

Make ravioli skin. Put all the skin ingredients in a bowl and mix well to combine.

Remove it on a cutting board and knead it well, using strong flour as the flour, using force to mix well. Wrap the dough in plastic wrap and let it rest in the fridge for about half a day.

Remove the plastic wrap, sprinkle a small amount of flour on the surface of the dough, then pour it on a pasta machine. A thickness of about 1mm is best. Prepare two pieces of the same sized dough.

Spread the dough on a platform and arrange the ingredients rolled into 3g each on top of the dough. Spread beaten eggs on the dough so that it becomes a lattice with the ingredients in the center. Cover with another piece of dough over the top and place a beaten egg on top to secure it together.

Using a pizza cutter, cut the beaten eggs into pieces, tracing them. Close the edges tightly to prevent the ingredients from leaking out.

Boil plenty of water in a pot and boil the ravioli for about 6-7 minutes.

Make the sauce. Heat the frying pan over the butter and fry the 1cm wide yellow leeks. Once the yellow chives are soft, add coarsely chopped bacon, white wine and fresh cream and cook it again. It's best to add fresh cream at the very moment when the bacon has started to smell.

Once the ravioli are boiled, place in the frying pan from [13] and add the sauce. To finish off, add Parmesan cheese, mix quickly and remove from heat.

Serve in a bowl and topped with tomato con cassette and parsley if desired.