Calabaza Squash Ravioli, Brown Butter, Sage, Satsumas, and House-cured Mangalitsa Jowl
For the Crispy Mangalitsa Jowl:
Combine the salt, cure mix, bay leaves, juniper berries, brown sugar, black pepper, garlic, chili flakes, and herbs de Provence. Cover the jowls generously with the spice mixture. Cure the jowls, hanging in a refrigerator for three months. Dice the cured jowl and spices, and sauté in a pan over low heat until crispy and brown. Drain the crisps on a paper towel and reserve.
For the Calabaza Squash Filling:
Preheat the oven to 325˚F. Generously coat the squash with 2 tablespoons olive oil inside and out. Place the squash open face down on a baking sheet with tall edges; roast for 2 hours. Remove the squash from the oven and scrape the flesh from the skin. Put the flesh in a cheesecloth-lined strainer and refrigerate until cool.
Heat 1 tablespoon olive oil in a sauté pan, and cook the shallots for a few seconds until they become aromatic. Add in the sage, toss, and remove from the heat. Cool the mixture. Purée the mascarpone in a food processor, and add in 1 cup of the squash. Add in the shallot mixture and a big pinch of salt and pulse to just combine.
For the Ravioli:
In a stand mixer fitted with the dough hook attachment, combine the flour, eggs, salt, and olive oil. On a lightly floured table, cut a quarter of the dough off and start rolling it through a pasta machine. Fold the pasta over several times turning it a quarter rotation so that the edges are worked in each time. Continue this process several times until the dough is smooth. At this point roll out the dough until it’s very thin. Place a pasta sheet over a ravioli press and press your finger gently into the indentions to create a space for the filling. Use a pair of spoons to fill the indentions with the Calabaza Squash Filling. Cut another sheet of dough, brush with water, and lay it over the first filled sheet, while pressing the air out before it seals. Flip the mold over onto a floured surface and remove the mold. Cut in between the ravioli with a rolling crimped cutter. Lay the ravioli on a sheet pan lined with parchment paper and sprinkled with cornmeal; place in the freezer until needed.
For the Brown Butter Sauce:
Trim the end from the satsumas, remove a handful of the supremes (reserving them for assembly), and juice the remaining fruit. Heat a sauté pan over high heat and add in the butter, whisking to keep it from clumping and burning. Once the butter is deep brown, remove it from the heat and immediately add in the stock and satsuma juice.
To Assemble and Serve:
Bring 2 to 3 quarts of water to a boil and season with salt. Add in the ravioli and cook for about three minutes. Sprinkle with olive oil and hold in a large warm sauté pan. Heat the Brown Butter Sauce, and add in the shallots, sage, and Ravioli. Once the sauce thickens and reduces to a glaze, season with salt and add in the satsuma supremes. Plate the Ravioli facing up in a large bowl and spoon the sauce over the top. Garnish with Crispy Mangalitsa Jowl.