Iberian Pork Fillet with Truffle Ravioli

1. Soak the pork fillets in milk for 6 hours before preparing them.
2. Fry the fillets in clarified butter for 2 minutes on each side.
3. At 100 degrees with rosemary, thyme and garlic and the cocktail tomatoes in the oven. When the inside of the fillet is 52 degrees, take the pork out of the oven and let it rest for 3 minutes.
4. In a clean pan, froth the butter, ginger & garlic and turn the meat in it until the inside is 55 degrees. Season with salt and pepper.
5. Depending on the desired cooking point, roast the meat.

Preparation of truffle butter:

1. For the truffle butter, mix the purchased truffle butter with the salted butter, the truffle oil, a pinch of pepper and the chopped truffle and leave to set in the refrigerator.

Preparation of the ravioli dough:

1. For the ravioli batter, mix both types of flour and the eggs. Chill the dough in the refrigerator for at least 1 hour.
2. Mix the ingredients for the filling together.
3. Roll the dough in small pieces through the pasta machine and shape into small thin strips. Spread some flour on the work surface and lightly flour the continuously thinning web.
4. When you have reached a dough thickness of approx. 1-2 mm, spread a teaspoon of the filling every 2 fingers on the dough sheet. Brush the edge of one long side of the ravioli sheet with water and place the other long side over the filling on the water-coated side and press down firmly. Make sure that there is no air inside the ravioli sheet. If necessary, carefully press out the air.
5. Use a pasta cutter (for the sake of appearance!) To divide the ravioli sheet into individual ravioli. Place these on a baking tray sprinkled with rice flour and cover with a damp kitchen towel, cover with kitchen cling film or use immediately if necessary.
6. Bring the water to the boil with a pinch of salt and pour the ravioli into the water. Let simmer in the water for about 3-4 minutes.
7. Heat the zest of a lemon, two tablespoons of butter and a ladle from the stock of the ravioli in a pan and toss the ravioli in it for a minute.

Preparation of the lime foam:

1. Heat the vodka. Add the zest, yoghurt, heavy cream, sugar syrup, powdered sugar and the juice of the limes. Heat everything and pour into an ISI Gourmet Whip device. Screw in 2 capsules, shake well and refrigerate for at least 6 hours.

Preparation of the lavender syrup:

1. Make sugar syrup from the sugar and the water. At the same time add the lavender flowers.
2. Take off the stove and let everything stand for at least 2 hours. Then sieve out the lavender and chill the syrup.
3. Wash the zucchini flowers and remove the inside of the flower. Cut off the flower stalk and the zucchini. Mix the tempura flour with water according to the packaging and add a good shot of beer.
4. Heat the rapeseed oil in a pan, turn the zucchini blossom in the tempura beer mixture and fry in the oil until crispy golden yellow. Then drain on kitchen paper.

Serving:

1. Spread the ravioli with the lemon water, the cocktail tomatoes from the oven and a little truffle oil on the plate.
2. Cut the pork into slices and also place on the plate. Place the crispy zucchini blossom on the plate, sprinkle with lime foam and shave the fresh lime zest over it.
3. Finally, drizzle some lavender syrup over it.