Pork Ravioli with Three Tomatoes

Method

1. Prepare the confit tomatoes: halve the cherry tomatoes, place on a baking sheet with olive oil, a pinch of brown sugar, garlic cloves, and thyme. Roast at 200-220°C for about 30 minutes until caramelized.
2. Prepare the filling: cut pork loin and pork sausage into chunks. Brown in a pan with garlic and rosemary. Transfer to a food processor, add a beaten egg, grated Grana Padano, and blend until smooth.
3. Make the pasta dough: for 300 g flour, add 3 eggs (or 100 g flour per egg). Knead into a smooth dough, wrap and rest for 30 minutes.
4. Roll out the pasta dough very thinly (thinnest setting on a pasta machine). Cut into large squares.
5. Place a generous spoonful of filling in the center of each square. Brush edges with beaten egg. Fold to form a triangle, press to seal, then bring the two bottom corners together to form a hat shape.
6. For the sauce: in a pan, heat a little oil, add a spoonful of tomato sauce, a splash of water, the confit tomatoes, and sun-dried tomatoes. Toss to combine.
7. Cook the ravioli in a large pot of salted boiling water until they float and are al dente (about 3-4 minutes).
8. Drain the ravioli and toss gently in the tomato sauce.
9. Serve on a bed of fresh arugula and top with shaved young Tuscan pecorino.