Ambassador of the month

Santa Claus

Meet The Ambassadors

About Santa Claus

Meet Santa Claus. Yep, that Santa Claus. Based in Long Island, he’s a competition pitmaster, Certified BBQ, and owner of Santa’s BBQ catering – giving the gift of good food year-round.

Why I Grill

Deliciously grilled food and smoked meats cooked outside over an open flame is truly a gift. So, it should be no surprise to find there is a pitmaster known only as Santa Claus. Not in the North Pole, but on Long Island. His Santa’a BBQ catering service provides true low and slow barbecue and comfort food – all made with love and care for all the good people everywhere. His pulled pork ravioli has been featured in Smoke Signals magazine. Why does Santa Claus grill? “I grill because it makes people happy, and one month of the year was not enough.” - Santa Claus

Pulled Pork Ravioli

Pasta Ingredients:

  • 9 eggs
  • 1/4 teaspoon salt
  • 5-1/4 cups semolina flour

Filling Ingredients:

  • 1/2 pound pulled pork
  • 1/4 cup your favorite dry rub
  • 1/4 cup your favorite BBQ sauce

Coating Ingredients:

  • 4 large eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 4 cups non-flavored panko breadcrumbs
  • 1/2 tablespoon cinnamon

Pasta Instructions:

  1. Beat the eggs in a medium-sized bowl with a fork.
  2. Mix in the salt.
  3. Add the flour a little at a time, mixing well.
  4. Once dough forms, knead the dough for 5 minutes
  5. Wrap dough in wax paper and let rest for 12 minutes.
  6. Remove dough from wax paper and pass through a pasta machine or gently roll out as thin as you can on a floured surface with a rolling pin.
  7. Cut to fit over your ravioli mold with about 1-inch extra all around the ravioli mold.

*Alternatively, you can buy fresh pasta sheets.

Filling Instructions:

  1. Lightly flour ravioli mold and place one sheet over mold, making sure the excess overhangs evenly.
  2. Place the ravioli press over the pasta sheet to make small indentations in the pasta.
  3. Add the dry rub to pulled pork and mix well.
  4. Gather about a tablespoon of pulled pork and place into one of the indentations left by the ravioli mold press. Repeat this step until all raviolis are filled.
  5. Add BBQ sauce to each ravioli
  6. Brush all edges with egg to seal shut.
  7. Cover with another sheet of pasta and roll with a rolling pin so that all ravioli are formed and have defined edges.

Coating and Cooking Instructions:

  1. In a bowl, mix together eggs and milk. Set aside.
  2. Put the flour and panko into separate bowls. Set aside.
  3. Dip the raviolis into the egg wash and then into the flour, then back into the egg wash. Coat with panko breadcrumbs, cover with plastic wrap and refrigerate until finished with all raviolis. Recipe should make about 100 2-1/2″ raviolis.
  4. Bring deep fryer to 300 F. Once hot, add raviolis and cook until golden brown.
  5. Serve with your favorite BBQ sauce, honey or blue agave,

Have fun with the fillings! Add jalapeños to your pork mixture for a bit of heat. This can also be made with chicken filling, sausage filling, vegetables or even fruit fillings.

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