Pig Tail Ravioli

We did a special event dinner at Charlie Trotters Friday night for about 70 people. One of the dishes was pig tail ravioli with a lamb jus. I was in charge of the pig tail. I seasoned it with salt and instead of pepper at Charlie Trotters we use Grains of paradise. Next step was to put in cyrovac bags and seal them, and then after sealed put in our c-vac oven. The c-vac oven is just like a steamer that we cook a lot of things in. The pigs tail came out later and then I cleaned it by taking the fat off and then saving the meat and shredding it. It was seasoned once again and then we made the raviolis, they turned out great.