Marscapone Ravioli w/ Pork Belly & Sweet Pepper Chutney

I'm continually trying to perfect my pork belly & pasta recipe; the latest interation being marscapone ravioli w/ pork belly and sweet pepper chutney.

I prepared the pork belly as usual:  It gets a light sear on each side and is then added to a cast-iron pot where it's braised with a little water in the oven very slowly (275 degrees) for a few hours.  When the pork belly is done it will simply fall apart at the touch.

Next, for the sweet pepper chutney, about a half a jar of sweet peppers are needed (8-9 peppers).  Any type of pepper can be used as long as they are not spicy, however, if your peppers aren't slightly pickled then a small of amount of vinegar or lemon should be added to the chutney.  Next, one of the most important steps is removing all seeds from the peppers.
Once the peppers are prepped they can be added to the blender with the other ingredients:
1/3 cup of tomato sauce
1/2 tsp. oregano
salt
pepper
Everything is then blended to as smooth as possible; but,even with the best blender the mixture will still be a little chunky.


Finally, the ravioli.  Homemade pasta is filled with a mixture of marscapone, parmesan and chives.  Once the raviolis are boiled they are then tossed in a light sauce of crème fraîche, garlic and mushrooms.  The ravioli and sauce were great the filling however was not a success.  It definitely needs something to bind it so it doesn't turn so liquidous during cooking.



All in all a successful dish.  The chutney with the pork belly is defintely worth making in the future.

I must give credit to the Iberian Pig for inspiration of this dish (The Castellucci's new restaurant in Decatur).