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1.
Ravioli stuffing: Mix together well pork mince, prosciutto mince, Parmesan, dry ricotta and season with salt and pepper. This can be kept in the fridge until required.
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2.
Preparing the pork cheeks and pancetta: Clean the pork cheeks and season well with salt and pepper. Brown in olive oil. Cook the pork cheeks sous vide with the beef jus by placing in a steamer until tender. Once cooked remove from bag. Strain and retain the cooking liquid Crisp the pancetta slices between two flat trays in the oven. Put some weight on the trays to keep it very flat.
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3.
Making the mezzalune: Using a pasta machine roll your pasta very thin. Cut out circles 10cm in diameter. Spoon a small amount of mix in the centre, brush the edges with a small amount of water and fold over to make a semi circle. Make sure the edges are sealed firm. Make six mezzalune per portion. These can be made a few hours in advance. Keep them single layer in the fridge covered in cling film.
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4.
Plating the dish: In salted boiling water boil cook the mezzalune for 3-4 minutes (depending on the thickness of the pasta), the pasta should be tender. Add the sliced asparagus after about one minute. Have the pork cheeks warmed and the cooking liquid hot (this will be your sauce) Strain the mezzalune and lay neatly in a bowl. Arrange the cheeks on top, sprinkle the asparagus. Pour a generous amount of sauce and lay the crisp pancetta on top.
