About a year ago I had this crazy (awesome?) idea to make pulled pork ravioli in a barbecue alfredo sauce. I let the idea sit in my notebook until a couple of weeks ago when I decided to man up, experiment and execute.
What. A. Fail.
In theory, it was going to be delicious and amazing. In reality, I couldn’t get the fresh sheets of pasta dough to form the raviolis and the barbecue alfredo sauce was way too rich for the already-rich pulled pork. Ugh — I was sooo disappointed!
The next day I was talking about my unsuccessful attempt to a friend at work when he said that he had a similar experience with a different pasta dish and thought the recipe may have done better with a béchamel sauce as opposed to the alfredo sauce. Psh, why didn’t I think of that?!
And so was born my pulled pork ravioli in barbecue béchamel. I was so happy with this second attempt and that I could now post it here and share with you!
As mentioned above, the fresh pasta sheets didn’t work out well for me. I opted against making the pasta dough from scratch because I was only up for one challenge at a time and testing this recipe was enough without the added pressure of making fresh pasta.
In lieu of fresh pasta sheets, I turned to store-bought wonton wrappers. They were really easy to work with and worked out perfectly in the end.
They don’t exactly have the texture and taste you might associate with pasta, but are definitely a great alternative when you don’t have time to make or work with fresh pasta!
- Lay wonton wrapper flat on work surface
- Add 1 teaspoon of pulled pork to center of wrapper
- Brush edges of wrapper with water (this will help edges stick together)
- Fold wrapper from one corner, over the pork, to the opposing corner (forming a triangle)
- Press open edges with a fork to seal the ravioli shut
- Set aside and repeat with remaining wonton wrappers and pulled pork
The béchamel sauce was super easy to make, so don’t be intimidated by the fancy French-ness of the name (you don’t have to tell those you’re cooking for though, let them think you’re uber fancy!)
I leveraged this recipe as the base of the barbecue béchamel.
The main difference between the alfredo sauce I made for the first attempt and the béchamel made for the second, successful attempt is that there’s flour and no parmesan cheese in the béchamel sauce. As a result, it’s a lot less rich and pairs well with the pulled pork that fills the raviolis.
Despite the difficulties getting to the successful version, it was a lot of fun along the way to turn a random idea into a delicious and different dish!
If you want to give this yummy dish a go (and you really should!) here’s my recipe.
Have you made any out-of-the-box recipes? What were some of your challenges?