Herbs-Fed-Suckling Piglet Ravioli

Ingredients for the filling: 400 g Sucking Piglet Leg, 3 carrots, 2 onions, 1 head of celery, 2 leeks, 2 cloves of garlic, 1 tablespoon tomato paste, 1/2 liter of white wine, 1/2 liter of water, 2 tablespoons chopped parsley, 4 egg yolks, 100 g grated Parmesan cheese, salt, pepper

Preparation: Cut the carrots, half of a celery, one leek and onion in about 2 inch pieces. Sauté the ingredients in a pan with a little oil, add tomato paste and fry briefly. Deglaze with white wine and place in a deep tray. Season the Sucking Piglet Leg and fry in a pan with some oil. Add the Sucking Piglet Leg to the roasted vegetables in the tray and put some water in it. Softly simmer it in the oven at 180 ° C for about 1.5 to 2 hours and then keep it cold. Cut the carrot, half of a celery and the leek brunnoise and blanch in gravy. Cut the cold leg brunnoise as well and mix it with the vegetables, the yolks and the Parmesan cheese. Then season with pepper and salt. Afterwards add the chopped parsley. Form large balls out of the filling to about 1 inch and place on yolk coated pasta plate. Put the other half over it and press down. Cut into desired shape. Then boil it "al dente" in salt water.

Product used: Sucking Piglet Leg