This recipe uses Torchbearer Honey BBQ Sauce (Any BBQ will work)
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 our own dough for the ravioli
Slow cook pork loins for until tender and then pull
Chop pork in food processor until fine. Then add some D’Jon BBQ sauce and mix until it is like a puree
Fill Ravioli with the pork puree
Add some BBQ over top and you’re done…