Chef Thomas McNaughton
flour + water
2401 Harrison Street
San Francisco, CA 94110
(415) 826-7000

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Ravioli Doppio of Pork and Pea
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  • Chef Thomas McNaughton of flour + water

  • Thomas McNaughton

    Rising Star Chef Thomas McNaughton
    flour + water | San Francisco, CA

    Ravioli Doppio of Pork and Pea
    Adapted by
    June 2010
    Yield: 6 to 8 Servings


    Pork Filling:
    12 ounces lean pork shoulder, cut into 4-inch cubes
    1 yellow onion, chopped
    4 cloves garlic, chopped
    2 cups roughly chopped Erbette chard
    1 cup white wine
    1 cup grated Parmesan cheese
    1 teaspoon grated nutmeg
    2 eggs

    Pea Filling:
    2 cups shelled peas
    1 cup sliced shallots
    2 ounces butter
    1 ounce cream
    1 teaspoon chopped tarragon
    1 teaspoon chopped parsley
    ¼ cup grated Parmesan

    For the Ravioli:
    1 egg
    1 cup 00 flour
    1 tablespoon olive oil

    Pea Sauce:
    4 ounces unsalted butter
    ⅛ cup shelled peas
    2 tablespoons chopped pea tendrils
    1 lemon

    To Serve:
    Wild arugula
    Arugula Blossoms
    For the Pork Filling:
    Preheat the oven to 325ºF. Season the pork with the salt and sear on all sides. Roast in the oven until it reaches an internal temperature of 145ºF, remove from the pan and let it cool. Add the onions and garlic to the roasting pan and cook until soft, before adding the chard. Deglaze with the wine, then cook until most of the wine has evaporated. Place the mixture in a bowl and allow to cool. Once the pork and onion mixtures have cooled completely, grind them together in a meat grinder, using the finest die. Once the meat is ground, add the Parmesan, nutmeg, and eggs. Fill a pastry bag fitted with a round tip with the pork filling and chill.

    For the Pea Filling:
    Blanch the peas in a large pot of boiling salted water until tender, then shock in an icebath. In a saucepan, melt the butter, then add the shallots and sweat until translucent. Add the cream and warm gently. In a Vita-Prep, combine the shallot mixture, peas, herbs, Parmesan, and salt, and blend until smooth. Pass through a tamis. Fill a pastry bag fitted with a round tip with the pea filling and chill.

    For the Ravioli:
    Combine the egg, flour, and olive oil in a standing mixer fitted with a hook attachment and mix until just combined. Take out the dough and knead by hand on a well-floured table until a smooth elasticity is achieved. Let the dough rest for 30 minutes. Flour the table on which you will be rolling out the dough with a pasta roller. Start the rolling machine on its thickest setting and roll the dough through, keeping the dough uniform and square as you go. Roll the dough through the machine three times on each setting, reducing the thickness setting as you go, until you have reached the second to thinnest setting. The dough should be slightly translucent while still being thick enough to work with and shape.

    Lay the pasta sheets on a floured surface. Start with the pea stuffing and pipe a 1-inch line of stuffing on the sheet. Next using the pork stuffing pipe the same size shape a half an inch away from the other filling. They should look exactly the same. Brush water around the stuffing and then put another layer of dough on top of the piped stuffing. Use your hand to press around the stuffing to remove any air pockets out of the stuffed pasta. Use a perforated dough cutter to cut along the outside of the stuffing to create rectangle ravioli containing each of the two stuffings. Repeat until you have used the remainder of the fillings.
    For the Pea Sauce:
    Bring a large pot of heavily salted water to a boil, then add the pasta. If made that same day, the ravioli should only need 1 minute. Ladle two ounces of pasta water into a sauté pan and bring to a simmer with the whole butter.  This should create a butter emulsion that you can add the cooked pasta to. Fold in the peas, chopped pea tendrils, and grate a little lemon zest into the pan. Season with salt and a squeeze of fresh lemon juice.

    To Serve:
    Spoon the raviolis onto a plate and garnish with the arugula and the blossoms.