4 eggs (one per serving)

1 tablespoon extra virgin olive oil

1 large pinch salt

1 large pinch fresh cracked pepper

1 cup all-purpose flour

Method:

Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about ¼ cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.

Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

Dollop 1 tablespoon of mascarpone per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes.

Don’t let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

1 lb. pork shoulder

2 cups milk

2 cups pork or chicken stock

5 sprigs thyme

5 peeled shallot

4 garlic cloves

2 cups red wine

4 roma tomatoes chopped

Season the pork with salt and pepper. Add the pork in a single layer in an oven proof skillet. Sear over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the shallot and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and milk and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.

Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.