Top Chef, Season 9, Episode 1, Elimination Challenge

• 8 ounces pork skin, keep fat, small dice
• 2 cups beef broth
• 3 whole shallots, peeled and halved
• 3 tablespoons olive oil
• Salt, to taste
• 8 egg yolks
• 2 cups flour
• 1/4 cup water
• 1/4 cup ricotta
• 1 cup grated Parmesan
• Fresh nutmeg, to taste, grated
• Pepper, to taste
• 2 tablespoons unsalted butter, cubed
• Rosemary, garnish

1. Combine pork skin (untrimmed), shallots and beef broth in a bowl.

2. Heat olive oil in pressure cooker. Add pork, shallot and broth-season with 1 teaspoon or so with salt. Cook for 30 minutes.

3. Meanwhile in a large bowl, place flour and shape like a well. Place the egg yolks and begin to mix with your hands. Add a touch of water to the mixture until it forms a soft dough. Wrap the dough in plastic and let rest for 5 minutes.

4. Remove pork mixture from the heat and strain. Reserve liquid.

5. With a meat grinder attachment, grind pork and shallots into bowl over ice, stir till chilled. Add parmesan and ricotta to the pork filling, season with salt, pepper and nutmeg.

6. With the pasta roller attachment, begin to roll the pasta dough in the first setting. Dusting with flour, roll the sheets on a higher #2, #3, then #4. Lay sheets flat, place 1/2 ounce ball of filling on the pasta sheet, roughly 2 inches apart. Spray pasta dough with water (so that the next sheet of pasta will seal.) Lay the next piece of pasta dough over the bottom layer. Carefully shape the top layer to the bottom. Cut the pasta out with a round cutter. Place the ravioli on a lightly floured surface.

7. Place a large pot of salted water to boil and in a separate pot, begin to heat the braising liquid. Once boiling, add ravioli the water and cook for 2 minutes. Then place the cooked ravioli in the pork braising sauce.

8. Mount the dish with 2 tablespoons butter. Place ravioli on a plate, spoon a bit of the reserved pork liquid. Garnish the pasta with a few sprigs of rosemary.