Seth’s Redneck Ravioli
-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.
-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…