I decided to slice the Mangalitsa ham very thinly and use the slices in the filling for these delicious open ravioli, along with a sunchoke puree and a drizzle of pumpkin seed oil. A special thanks to Lazaro @ Lazaro Cooks! for suggesting the addition of crunchy breadcrumbs flavored with Parmesan and savory as a finishing touch for this dish.
Ingredients:
sunchoke puree
1 tablespoon butter
1 garlic clove, minced
16 ounces sunchokes, peeled
1 cup milk
1 cup chicken stock
Salt, pepper to taste
pasta
2 eggs
1 teaspoon salt
1 tablespoon olive oil
1 1/4 cup flour
to assemble
Mangalitsa Ham, very thinly sliced
Pumpkin seed oil
1/2 cup Panko breadcrumbs
1/4 cup Parmesan cheese, shredded
1-2 sprigs fresh savory, chopped
Directions:
sunchoke puree
In a pot, melt butter. Add garlic and cook for about 30 seconds. Add sunchokes and cook for another minute or two, stirring. Pour milk and stock over. Bring to boil. Season with salt and pepper to taste. Lower the heat, and simmer for about 30 minutes or until the sunchokes are very tender. Puree sunchokes with only a little bit of cooking liquid. Strain.
pasta:
Whisk the eggs, salt, and olive oil together in a bowl. Place flour in the electric mixer bowl with a dough hook. Pour the egg mixture slowly into the flour as it mixes until the dough forms a ball. Dust the dough ball with a little bit of additional flour if necessary. Using a pasta maker, roll out the dough into long sheets. Cut into large squares. Boil the pasta squares in the salted water about 3 or 4 minutes. Drain.
to assemble:
In a skillet, place breadcrumbs, Parmesan cheese, and savory over medium heat. Stir continuously until the mixture is golden brown. Place a pasta square in the center of each plate. Drizzle pumpkin seed oil over. Spoon a little bit of sunchoke puree, and top with Mangalitsa Ham slices. Sprinkle the breadcrumb mixture over the top.
