4 Cheese Ravioli With Crunchy Pork Jowl, Pepper & Egg Sauce
INGREDIENTS
- 1 packet of 4 Cheese Ravioli
- 2 egg yolks
- 140 ml cream
- 60 ml milk
- 50 g pork jowl
- Salt to taste
- Coarsely-ground black pepper
DIRECTIONS
To make the eggy sauce, beat the egg yolks with the milk and cream in a pot over a low heat. Stir until it thickens and turns creamy.
Brown the sliced pork jowl in a pan.
Cook the Ravioli in a pot, following the instructions on the packet.
Serve the ravioli with the pork jowl, pour over the egg mix and add a sprinkling of pepper.
Brown the sliced pork jowl in a pan.
Cook the Ravioli in a pot, following the instructions on the packet.
Serve the ravioli with the pork jowl, pour over the egg mix and add a sprinkling of pepper.
INGREDIENTS
servings.label
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- 1 packet of 4 Cheese Ravioli
- 2 egg yolks
- 140 ml cream
- 60 ml milk
- 50 g pork jowl
- - Salt to taste
- - Coarsely-ground black pepper
DIRECTIONS
To make the eggy sauce, beat the egg yolks with the milk and cream in a pot over a low heat. Stir until it thickens and turns creamy.
Brown the sliced pork jowl in a pan.
Cook the Ravioli in a pot, following the instructions on the packet.
Serve the ravioli with the pork jowl, pour over the egg mix and add a sprinkling of pepper.
Brown the sliced pork jowl in a pan.
Cook the Ravioli in a pot, following the instructions on the packet.
Serve the ravioli with the pork jowl, pour over the egg mix and add a sprinkling of pepper.
