Southern Fried Ravioli
- Fresh pasta dough (see homemade pasta recipe) or wonton wrappers
- Boston Butt, 3-5 lbs
- your favorite BBQ sauce
- cheddar cheese to taste
- extra BBQ sauce for the side
Cook your Boston Butt in the oven for 3-4 hours with salt and pepper on 300 degrees(feel free to use our pulled pork recipe) until it can be easily pulled apart, then shred the meat into a large bowl.
Cut batter or wonton wrappers out ravioli shapes with biscuit cutter or in squares, depending on your taste, to the size you want your ravioli. Spoon in about a ½ tsp of bbq sauce onto one of your pasta pieces, add a pinch of pork and a pinch of cheese. You will want to put less on there than you think you will want or you will over-stuff it. Take a second piece of pasta, wet your finger or a brush and we the edges, then press the second piece of pasta over the first. You can either seal it by pinching the edges all the way around, or using a shot glass to press around the center. Repeat until you have as many raviolis as you would like!
In a large frying pan, fill with oil ½ an inch deep and heat on medium-high. With tongs, or VERY CAREFULLY with fingers, drop your raviolis into oil. Let them set in the oil for only a few seconds before you turn it, or at first hint of a light golden brown. When both sides are lightly brown, pull them out onto a cooling rack or paper towel lined plate. You will want to pull them out of the oil just before you think they are dark enough, because they will darken as they dry, and you do not want to burn them.
You can at this point plate them with your favorite BBQ sauce!
Sweet White BBQ sauce
1 cup mayonnaise
3 tbsp apple cider vinegar
2-3 tbs maple syrup