Braised Suckling Pig Cheeks with Potato Raviolone in Pumpkin Mousse

For the raviolone, moisten the potatoes, place them in a roasting pan and sprinkle with sufficient sea salt. Sauté in the oven at 180 degrees Celsius for about 90 minutes. Then remove the peel from the potatoes and press them into potato whites. Stir in the butter, season with salt, pepper and nutmeg.

Meanwhile, make the raviolone dough: Mix eggs, oil and salt. gradually add the flour mixed with semolina and knead with your hands until the dough separates properly. Leave to rest for at least half an hour. Later, dust with flour and roll out very thinly or pass through a pasta machine several times. Place walnut-sized heaps of the potato filling about 8 centimeters apart.

Brush the free area of dough in between with egg yolk. Fold the other side of the dough over it. Using a round ramekin or a glass, pierce the ravioli 7 or 8 centimeters in diameter. Press the edges of the dough neatly side by side. Sauté in salted water for 2 to 3 minutes before serving. Caution: do not cook bubbling on the stove, only simmer.

For the pumpkin foam, sauté the cubes of pumpkin, carrots and red onions in olive oil. Deglaze with apple juice and stock. Simmer for about 40 minutes at low temperature. Add whipping cream, curry powder, sweet chili chicken sauce, salt and pepper. Before serving, heat and blend with a magic wand until creamy.

Brown the suckling pig cheeks with olive oil in a roaster.

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