Pork filled ravioli? Yes Please! Call it redneck, if you like, but don't forget it in the back of your rusted-out pickup.
We love taking things everyone knows they love and turning them on their ear. Taking BBQ and Italian cuisine and mashing them together is right up our alley and will make you and yours very happy once these little pockets of goodness plop onto your plate. You just have to try them; for us and for Seth!
-Thank you Seth for this recipe.
3C All-purpose flour, 3 eggs, 3 egg yolks, salt to taste, 2 lbs pork loins, TorchBearers' Carolina BBQ sauce
For the dough, mix 3 cups all-purpose flour, 3 eggs, 3 egg yolks and salt. It is a pain to roll out, because pasta dough is pretty tough. You want to want to roll it out to be between 1/8” and 1/16” (add a little olive oil to make it a bit easier to deal with)
Pork: 2 pork loins, which totaled 2 lbs. We used about 1/3 of the meat to make the puree filling. The rest of the pulled pork, we put on top of the ravioli.
For instance, we put 3 large ravioli per plate, dropped a mound of pork in the middle of the plate and topped everything with the bbq sauce.
Instructions:
-roll out your dough for the ravioli
-Slow cook pork loins until tender and then pull
-Chop pork in food processor until fine. The add some Carolina BBQ sauce and mix until it is like a puree
-Fill Ravioli with the pork puree
-Boil until pasta is done to your liking
-Add some Carolina BBQ over top and you’re done…
