Pork Shoulder Ravioli with Gran Canaria Cheese

Pork Shoulder Ravioli with Gran Canaria Cheese

prep time

minutes
cook time

minute
servings
70

Ingredients


















Cooking Instructions

For pork:


1

Brown the meat on all sides in 4 tablespoons of the olive oil over medium-high heat. Remove the meat from the pan and add the onions. Reduce the heat to medium-low and sweat the onions for 3 minutes. Stir in the garlic and tomato paste; cook for 2 minutes. Add the seasonings and stir for about 15 seconds. Add the wine; simmer and stir about 4 minutes, until thick and the liquid is reduced. Stir in the tomato puree and sugar; return the meat to the sauce. Cover and simmer on very low heat for 3 hours or until the meat is tender and pulls apart. Remove the meat from the sauce, remove visible fat, and shred the meat with two forks. Stir in enough of the tomato sauce to moisten the meat. Reserve the remaining sauce.


For pasta:


1

Heat oven to 400°F. Bring a large kettle of water to a boil. Cut the pasta into 3-inch squares. Cook the squares, a few at a time, in boiling water for about 45 seconds. Remove the pasta to your work surface and lay the squares flat. Place a scant tablespoon of the pork mixture in the middle of each square. Fold the pasta over the pork. Place on a greased baking sheet. Repeat with all of the pasta squares. Top each ravioli with a rounded teaspoon of the cheese.


2

To complete the recipe, bake the ravioli for 10 to 12 minutes or until the cheese is brown. Drizzle the ravioli with extra olive oil and sprinkle with basil. Serve with the reserved tomato sauce.


Ingredients


















Cooking Instructions

For pork:


1

Brown the meat on all sides in 4 tablespoons of the olive oil over medium-high heat. Remove the meat from the pan and add the onions. Reduce the heat to medium-low and sweat the onions for 3 minutes. Stir in the garlic and tomato paste; cook for 2 minutes. Add the seasonings and stir for about 15 seconds. Add the wine; simmer and stir about 4 minutes, until thick and the liquid is reduced. Stir in the tomato puree and sugar; return the meat to the sauce. Cover and simmer on very low heat for 3 hours or until the meat is tender and pulls apart. Remove the meat from the sauce, remove visible fat, and shred the meat with two forks. Stir in enough of the tomato sauce to moisten the meat. Reserve the remaining sauce.


For pasta:


1

Heat oven to 400°F. Bring a large kettle of water to a boil. Cut the pasta into 3-inch squares. Cook the squares, a few at a time, in boiling water for about 45 seconds. Remove the pasta to your work surface and lay the squares flat. Place a scant tablespoon of the pork mixture in the middle of each square. Fold the pasta over the pork. Place on a greased baking sheet. Repeat with all of the pasta squares. Top each ravioli with a rounded teaspoon of the cheese.


2

To complete the recipe, bake the ravioli for 10 to 12 minutes or until the cheese is brown. Drizzle the ravioli with extra olive oil and sprinkle with basil. Serve with the reserved tomato sauce.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next