Acorn-fed Iberico pork loin ravioli with mushroom filling

Prepare the filling

7 oz. variety of mushrooms

½ C white wine

¼ C butter

¼ C flour

1 tsp. milk

Salt and pepper

Melt butter in sauce pan. Add chopped mushrooms and toss until they begin to brown. Add flour and continue to toss until flour is absorbed. Add white wine and toss. Add milk and let cook for 10 minutes stirring continuously. Remove from heat. Let cool.

Prepare the ravioli

5 filets of fresh acorn-fed Iberico pork loin

Preheat oven to 300o. Cut the meat into very thin filets. Place on flat surface and gently press down (with hands or rolling pin) to flatten. Spoon the mushroom filling in the center of each filet. Carefully fold in the filet to create the ravioli. Place the raviolis on baking tray and cook for 5 minutes. Set aside.

Prepare the sauce

7 oz. boletus mushrooms

1 onion

½ C brandy

4 C meat stock

Sauté the chopped onion and boletus for several minutes. Add brandy and reduce. Add stock and cook for 20 minutes. Remove from heat and keep warm.


Place raviolis on one side of plate. Pour sauce to the side. Garnish with fresh greens.