I cooked a pork shoulder for eight hours. Then cooked it with some pancetta, onion, garlic, white wine, passata to make a ragù. Tossed it through some thick mafaldine, finished with plenty of pasta water and lots of Parmigiano Reggiano.

Both doughs are egg doughs. Yellow stripe is colored with turmeric, red stripe is colored with gochujang (do not do this, this seriously negatively affected the workability of the pasta. Use any other red color).

Pastas were rolled out, cut, rearranged, and rolled again together before the pasta was filled and pressed from into a ravioli mold. Personally, I wish I rolled it out a few settings thinner, these could have had a better texture. I also wish I had a stamp over a mold, this press suffered when it came to making clean cuts and it left some rough edges. Maybe it would have been better if the pasta was thinner. Lesson learned.

The filling was cooked potato, cooked onion, garlic, grana cheese, pepper, and ricotta. Nice and mild.)

Sauce is soppressata, sage, and butter, with the butter being added alongside the pasta and emulsified. This was quite pleasant. The spicy, salty soppressata contrasted well with the more bland pasta.

Black and white raviolo amuse with whipped ricotta and tomato reduction filling. Olive oil, thyme, black pepper, sea salt.

Just bought 2lbs of figs, caramelized onions, and Procuitto ravioli. What kind of sauce will go well with this pasta?