Pulled Pork Ravioli in Pork Fat and Onion Sauce
Pulled Pork Series #4: Ravioli
Ravioli, ravioli, give me the formuoli.
Ok, now that I got that headline out of the way let’s talk pulled pork ravioli. This is the fourth pulled pork recipe that is part of my pulled pork series. Previously, I’ve shared how to make the juiciest pulled pork from scratch (link here), and I’ve also shared two other recipes you can make with it (chilaquiles and sliders). This ravioli one is my favorite.
There’s quite a few layers to this recipe. For one, it’s contingent on making your own pulled pork since the sauce you’ll be using is the leftover pork juices. Also the filling is the pulled pork, so there’s that. For the full recipe, click here.
This recipe is certainly a labor of love, but the end result is absolutely worth it. To this day this is the best ravioli recipe I’ve ever made, and I’ve made quite a few! The sauce is an absolute flavor bomb with so much umami from the pork fat and slow braised onions and veg. The ravioli is tender, with a soft pulled pork filling that has flavors that only really come out with the addition of the sauce. It’s a true beauty, and I hope you love it.
INGREDIENTS (4 servings)
200g pulled pork (click here for the recipe)
½ cup (118ml) white wine
2 shallots, finely diced
2 cloves garlic, minced
1 teaspoon fresh oregano, roughly chopped
60g parmesan cheese
1 teaspoon fresh parsley, roughly chopped
1 egg
Pasta: while I work on developing my pasta post, use your favorite pasta recipe. The Love&Lemons recipe is a classic one — I’ve linked it here for you
METHOD
Heat a drizzle of olive oil over medium heat in a medium saucepan. Add shallots and cook for 5 minutes or until translucent
Add garlic and cook for 1 minute
Add pulled pork and mix with shallots and garlic
Deglaze with white wine
When wine has been fully absorbed, add oregano and mix to combine. Taste and adjust for salt
Remove mixture from the pan and let it cool completely. During this time you can make the ravioli pasta using your favorite pasta recipe (or comment below and I’ll send you the one I use!)
When mixture has cooled completely, add to a food processor along with the egg, fresh parsley, and parmesan cheese
Assemble the ravioli. Using a spoon, scoop out small portions of the filling and place them with one inch gaps, lengthwise along the pasta sheet. If pasta appears dry, add a bit of water around the edges. Fold the pasta dough over the filling. Using your fingers, press the pasta around each filling ‘pillow’ to seal. Using a patterned ravioli cutter (or a knife if you don’t have one), cut in between to form ravioli. Make sure you dust each ravioli with plenty of flour to avoid them sticking
Cook the ravioli. Add a pinch of salt to boiling water. Fresh ravioli should only take about 3 minutes to cook
Meanwhile, add sauce (recipe in the pulled pork blog post) to a large saucepan and heat it up. When ravioli is cooked, add it directly to the sauce along with grated parmesan cheese (measure with your heart). Taste for salt and serve!
If you’re interested in other recipes involving pulled pork, check out my chilaquiles recipe and my sliders recipe.