Porkioli
The Signature Snack by Christien Meindertsma and Nello Natella (Ristorante da Nello) is a ‘Porkioli’: ravioli according to a traditional Italian recipe, in the shape of a pig, in the framework of Meindertsma’s Dutch Design Award winning book ‘PIG 05049’, a research into all the products that can be made from (the remnants of) a pig.
Pasta
1 large egg to every 100 gr flour
Pinch of salt
Dash of olive oil
Dash of tomato purée
Knead all the ingredients in a bowl into a sturdy ball of dough. Cover and put away in the fridge for an hour or two.
Filling
Buffalo mozzarella
Buffalo ricotta
Grated Parmesan cheese
Parma ham mousse
Salt and pepper
Mix all the ingredients into a stiff, creamy filling.
Porkioli
In a pasta machine, roll out a few sheets of the dough, set to 6. Place a spoonful of the filling in the centre of each Porkioli and cover with another sheet. Moisten the edges. Punch out a Porkioli shape.
Cook the Porkioli ± 7 minutes in plenty of boiling salted water. Garnish with the sauce of your choice.