Shredded BBQ Back Rib Ravioli’s

In my never ending search for BBQ recipes I thought I may go in a whole different direction today.  BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.

I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.

Recipe for dough:

  • 2 cups OO flour
  • 2 tablespoons olive oil
  • 3 eggs
  • 1 tsp salt

Egg wash – 1 egg mixed with 1 tablespoon water.

Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.

Knead until the dough is smooth and elastic.

Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.

Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta.  (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)

Decide on what you would like to stuff them with.  Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:

Step 1 – Have a dinner party and overcook the ribs.

Step 2- shred the ribs and freeze.

Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)

I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.

In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together.  I used a new prune and sweet chili BBQ sauce I came up with for the filling.

Arrange little piles of rib meat on the pasta leaving about 2 inches in between each spot. Brush on egg wash on the side that does not have filling.

Fold over and cut in between each section. Pinch the sides making sure you have a tight seal.

I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.


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