Ravioli with spare rib and chestnut filling

Ingredients for 2 servings:

• 300 g pork ribs (sharp ribs)
• 200 g chestnuts, cooked and peeled
• 1 large carrot(s)
• ¼ celeriac
• 1 large shallot(s)
• 50 g clarified butter
• 50 ml olive oil
• 1 jar chicken stock
• 200 ml tomato(s), pureed
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• e.g. butter
• 200 g flour
• 3 eggs
• 2 ½ tbsp water
• some salt
• salt water
• optionally tomato(s) (vine tomatoes) for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, for the pasta dough, combine flour, eggs, water, and a little salt and knead into a firm dough until smooth. Then prepare the filling. To do this, wash the spare ribs, pat them dry with kitchen paper, and cut them into manageable pieces. Sear the spare ribs in a tablespoon of olive oil, then deglaze with the chicken stock and simmer for 10 minutes, adding more stock if necessary. Dice the chestnuts, carrot, celery, shallot, and garlic and sauté them in another pot with a tablespoon of olive oil. Now remove the spare ribs from the stock, remove the meat from the bone, and dice it as well. Combine the diced vegetables and meat and puree with a hand blender until smooth. If the mixture is too dry, add a tablespoon of the stock. Season the mixture with salt and pepper. Roll out the pasta dough as thinly as possible or run it through a pasta machine and cut into even strips, approximately 10 cm wide. Now place a teaspoon of the filling every 5 cm. Brush the insides with beaten egg to keep the ravioli sealed during cooking. Fold in the dough and press out any air, cut into portions with a knife, and press the edges all around with a fork to seal the ravioli. Cook the ravioli in plenty of salted water for about 4 minutes. To finish, melt a knob of butter in a pan. Then toss the ravioli in it with a sprig of rosemary. For the sauce, heat the passata in a saucepan until very hot and add the spare rib stock, if desired. Season to taste with salt and pepper. First place the ravioli in a deep dish, then spoon on a little sauce with a tablespoon. If you like, you can place vine tomatoes on top.