• (20) wonton wrappers
  • (½) cup pulled pork
  • water
  • Parsley, chopped (optional)


  • (5) tbsp butter
  • (4) tbsp all-purpose flour
  • (4) cups milk
  • (2) tsp salt
  • (¼) cup barbecue sauce


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

Béchamel recipe adapted from Food Network

Pulled Pork Ravioli in Barbecue Bechamel