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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.

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…