- 2 lbs Bone-in Pork shanks
- 1/2 cup Tomatoes, diced
- 1 cup Beef stock
- 1 cup Onion, finely diced
- 1/2 cup Carrot, finely diced
- 1/2 cup Celery, finely diced
- 1/2 cup Red Wine
- 1 Bay Leaf
- Kosher Salt
- Black Pepper, freshly ground
- 1 cup Ricotta cheese
- 1/2 cup Grana Padano, grated
- 3 large Eggs
- 1 tbsp fresh Parsley, minced
- 1 clove Garlic, minced
- Wonton wrappers
- Melted Butter
- Fresh Herbs, chopped
Set sous vide to 150 F / 65.6 C.
Combine the pork, tomatoes, stock, onion, celery, carrot, wine and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique.
Place the bag in the water. Set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the beef submerged.
When the timers goes off, remove the bag from the water bath. Remove the shanks and let cool. Strain cooking liquid. Discard solids and reserve cooking liquid for another use.
When the shanks are cool enough to handle, remove meat from the bone and discard any excess fat.
Finely shred and chop the meat.
In a large bowl, whisk together the ricotta, Grana Padano, 2 eggs, parsley, and garlic. Stir in the pork. Cover and refrigerate until ready.
To make the ravioli, place the tablespoon pork mixture in the center of a wonton wrapper. Beat the remaining egg and brush across the edges of the wrapper. Top with a second wonton wrapper and press the edges together to seal. Repeat with remaining wrappers and pork mixture.
Bring a large pot of salted water to a boil. Add the ravioli and boil until al dente. Toss with melted butter and fresh herbs. Serve.