Agnolotti Di Guanciale

• 1 pork jowl cured, pancetta trim can be substituted
• 2 pounds pork belly trim
• 3/4 cup Parmesan cheese
• 1/2 bunch parsley
• 2 shallots minced
• 1/2 cup heavy cream
• 8 pounds pork bones
• 4 Parmesan rinds
• water as needed
• 1 pinch kosher salt
• 8 cups a.p flour or "OO" flour
• 2 egg yolks
• 3 whole eggs
• 2 tablespoons olive oil
• 1 pinch kosher salt

1. 1. Roast pork belly until tender
2. 2. Combine ingredients in a food processor
3. 3. While processing slowly add in cream, blend until smooth
4. 1. Roast bones in oven until brown
5. 2. Cover bones with water, add Parmesan rinds
6. 3. Cook on a low simmer, never boil, until desired consistency
7. 1. In a mixer with dough hook, add flour and salt
8. 2. Slowly incorporate liquid ingredients
9. 3. Mix until ball forms, and let rest 30 minutes
10. 4. Roll out dough and fill with Guanciale Farse
11. 5. Seal pasta using egg wash
12. 6. Cut with a ravioli cutter

pork jowl cured, pork belly trim, parmesan cheese, parsley, shallots, heavy cream, pork bones, parmesan rinds, water, kosher salt, flour, egg yolks, eggs, olive oil, kosher salt

Taken from www.yummly.com/recipe/Agnolotti-di-Guanciale-2255421 (may not work)