Curry Pork Ravioli with Mushroom and Redd’s Cider sauce on Beer Braised Cabbage

PREP TIME: 1 hour | COOKING TIME: 1 hour
SERVES: 4 | PAIRING: Asparagus or green beans

Today Chef Lesley Jacobs is cooking lovely Ravioli. The curry pork filling makes it the ideal light winter dish and the sweet mushroom and Redd’s sauce is a fantastic accompaniment. We also braised the cabbage in Castle Lager which turned out to be delicious. All the products used for the test kitchen and photo session are from Malu and Fruit n Veg Food Lover’s Market. ENJOY!

Curry pork and Butternut Filling for Ravioli
300g deboned, skinless pork loin (We use only Malu pork products), cut into very thin strips
½ cup chopped onion (or spring onion)
1tspn chopped sage (fresh)
2tbsp olive oil
1tbsp mild curry powder
3cm stick fresh ginger, grated
200g cubed fresh butternut
250ml fresh chicken stock
Salt and pepper for seasoning

In a preheated pan, fry the curry powder and grated ginger in the olive oil for 30 seconds. Add the slivers of pork and onion and cook for another 3 minutes before adding the remainder of the ingredients. Over a low heat, continue cooking until the butternut is cooked (but not soggy). Season with salt and pepper and allow to cool.

Basic pasta dough to make Ravioli
400g white bread flour
100g semolina flour
5 whole eggs
5 egg yolks
1tbsp olive oil
1tspn salt

Combine all the ingredients in a mixer and mix until a smooth pasta dough has formed. Cover in cling wrap and allow to rest in the refrigerator for 30 minutes before rolling out into a large sheet. Rub with cake flour and roll out again. Repeat this process 3 times and finally roll out to about 3mm thick.
Using round cutters, cut out circles in two sizes, one slightly bigger than the other. Place a tablespoon of the pork filling in the centre of the small round. Brush the slightly bigger round with egg white – and stretch to form a dome over the filling. Pinch together the ends using a fork.
Boil the ravioli in rapidly boiling water for 3 minutes (or until cooked).
Burned butter sauce (Beurre noisette)
In a preheated pan, add 125ml of butter and 2 tablespoons of chopped sage – allow to brown. Season with salt and pepper.

Beer braised cabbage
1 small or ½ big red cabbage
Olive oil, pinch of crushed garlic and butter for frying
1 Castle Lager beer
Salt and pepper

Slice the cabbage into thin strips and toss in a preheated pan with olive oil, chopped garlic and a little butter. Smother in Castle beer and braise slowly for 30 minutes with the lid on. Season with salt and pepper.

Creamy Mushroom, Sage and Redd’s Cider Sauce.
200g brown mushrooms, cut into pieces
½ tspn garlic
1tbsn chopped parsley
1 bottle Original Redd’s Cider
Salt, pepper and nutmeg for seasoning

In a preheated pan, fry the mushrooms with garlic and parsley. Add the whole bottle of Redd’s and reduce until almost cooked away. Add fresh cream and allow to reduce again and become thick. Season with salt, pepper and a pinch of nutmeg.

To put it all together:
Arrange a spoonful of red cabbage on the plate. Top with four to six pieces of ravioli. Smother in mushroom sauce and drizzle with the burned butter sauce.
PLEASE NOTE: Redd’s and Castle Lager not for sale to persons under the age of 18.

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