Yellow chive ravioli

Season the pork shoulder with salt, pepper, sliced ​​garlic, thyme, and rosemary

Heat a frying pan with olive oil over high heat and cook the pork shoulder loin

Once browned, add chopped celery, carrots, and onions. Add enough white wine to lightly cover the surface of the frying pan, and place in an oven preheated to 200°C

After about 10 minutes, remove the frying pan from the oven and check for doneness by inserting a toothpick. If clear juices come out, the meat is done. Remove the meat to a tray and leave it for about 20 minutes to cook in the residual heat

Use 170g of the pork shoulder loin from [4]. Finely chop the meat and process it in a food processor until it becomes a paste. Transfer it to a bowl, add [A], and mix well

Put the yellow chives in boiling water with a little salt and boil for 1.5 to 2 minutes. Remove from the water bath and squeeze thoroughly with your hands to remove excess water. Finely chop the chives, squeeze out the excess water, and add to step 5. Add the soy sauce and mix well

Make the ravioli shell: Place all the ingredients for the shell into a bowl and mix well to combine

Place the dough on a cutting board and, using strong flour as a dusting agent, knead well until the dough is thoroughly mixed. Wrap the dough in plastic wrap and leave it in the refrigerator for about half a day

Remove the plastic wrap and dust the surface of the dough with a small amount of flour before putting it in the pasta machine. A thickness of about 1mm is best. Prepare two pieces of dough of the same size

Spread the dough on a work surface and arrange the filling, rolled into 3g balls, on top of the dough. Brush the dough with beaten egg so that it forms a grid pattern with the filling in the center. Place another piece of dough on top and use the beaten egg to glue it down tightly

Use a pizza cutter to cut the pizza along the beaten egg coated area, making sure to seal the edges tightly to prevent the filling from leaking out

Bring a large pot of water to a boil and boil the ravioli for 6-7 minutes

Make the sauce. Melt the butter in a frying pan and fry the yellow chives cut into 1cm pieces. Once the yellow chives have softened, add the roughly chopped bacon, white wine, and cream and continue cooking. It's best to add the cream when the bacon starts to smell fragrant

Once the ravioli are cooked, add them to the frying pan (13) and coat them in the sauce. Finish by adding the Parmesan cheese, stirring briefly, and then remove from the heat

Serve in a bowl and top with tomato concassé and parsley to taste