ingredients.
Ravioli:
- (20) wonton wrappers
- (½) cup pulled pork
- water
- Parsley, chopped (optional)
Béchamel:
- (5) tbsp butter
- (4) tbsp all-purpose flour
- (4) cups milk
- (2) tsp salt
- (¼) cup barbecue sauce
directions.
- Take wonton wrappers and lay flat on a work surface
- Add about 1 teaspoon of pulled pork to the center of each wrapper
- Brush the edges of wrapper with water and fold one corner over the pork to the opposing corner (forming a triangle)
- Press opened edges together with a fork to seal the wrapper shut — repeat until all wrappers are stuffed with pork and sealed close
- Place a large pot of salted water over high heat to a bring to a boil
- Heat the milk in a small pan until just about to boil
- Meanwhile, heat the butter over medium-low heat in a separate saucepan, until melted
- Add the flour and stir until smooth
- Over medium heat, cook until the mixture turns a light, golden sandy color (about 6-7 minutes)
- Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth
- Bring sauce to a boil
- Cook 10 minutes, stirring constantly, then remove from heat
- Season with salt, add barbecue sauce and stir until well combined — set aside
- Add the ravioli to the boiling water and cook until tender (about 3 minutes), stirring occasionally
- Drain the ravioli into the barbecue béchamel sauce and stir to coat
- Plate ravioli, drizzle with more barbecue sauce, and sprinkle with chopped parsley
- Serve and enjoy immediately
Béchamel recipe adapted from Food Network