Pulled Pork Ravioli


Love pulled pork? Enjoy it a new way with this homemade ravioli that’s stuffed with pulled pork and barbecue sauce! The best part? The recipe came straight from Santa’s workshop.

Source: Santa Claus, Long Island -based competition pitmaster, Certified BBQ, and owner of Santa’s BBQ catering – giving the gift of good food year-round.


  • For The Pasta:
  • 9 eggs
  • 1/4 teaspoon salt
  • 5-1/4 cups semolina flour
  • For The Filling:
  • 1/2 pound pulled pork
  • 1/4 cup your favorite dry rub
  • 1/4 cup your favorite BBQ sauce
  • For The Coating:
  • 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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