Pork Belly Ravioli

Score Fat on pork belly and salt and pepper it.

Sear outsides on high heat

Add onions and carrots and sweat

Add water to cover the pork
Cover pot and simmer for 2 hours, uncover and give it another hour.

For pasta- 4 eggs to 3 cups flour.  Make a well in the flour and dump in beaten eggs.  Then kneed until incorporated.

Integrate microplaned beet into ¼ of the pasta.   Let it sit for a half hour

When the pork belly is done, remove it from the pot and shred it with 2 forks.  Reserve a cup or so of the cooking liquid.

Mix it all together so the different textures and flavors and combined.  Add some of the cooking liquid to the mixture.  As much as it absorbs.

Roll out the pasta into thin sheets

Split the pork into 12 equal lumps.  Then cut a rectangle of pasta that the lump will fit inside.  Fold the dough over and seal all edges.

Use a ravioli cutter to make nice edges.

 Do whatever you want with the designs!  You can use basil puree for green or get creative with even more colors.

Cook in boiling water for about 3 minutes.  Be gentle!

For a sauce we just used brown butter so the flavor of the pork would come through strongly.  Just cook butter until it is brown.  This wasn't quite brown enough but still good.