Crispy Pork Belly with Champagne Cabbage and Grape Chutney Ravioli

For the dough grate the potatoes cooked the day before and mix in a bowl with flour and water, season with salt. Knead the dough until it comes away from the bowl.halve the grapes and cook with the remaining ingredients over low heat for about 2 hours until a thick consistency. Roll out the ravioli dough thinly, brush with egg. Spread the filling on half of the pastry sheets, 5 cm apart, with a coffee spoon. Then place the second half of the pastry sheet on top and use a small round cookie cutter to press the pastry in around the filling. Boil the finished ravioli in salted water for about 5 min, then strain and toss in browned butter. Caramelize sugar, add onion à la julienne and butter, deglaze with champagne vinegar and fill up with chicken stock. Reduce the whole to about half. Add the chopped cabbage, boil once briefly and set aside. In a saucepan, add the vegetables, spices and vinegar, add the pork belly and cook over low heat until tender. Drain the belly and while warm, press between 2 baking sheets and let cool.Fry the pork belly over low heat until crispy on all sides. Put the warm cabbage on a plate, place the pork belly on top and arrange the ravioli around it. Pour a little sauce on top.This recipe was provided by: Alain WeissgerberFor more info on grapeseed oil, see: w

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