• Pulled pork ravioli

Pulled Pork Ravioli

Pulled pork is something that I make me and Hungry Hubby for a real treat – it’s rib-sticking, soul-warming comfort food and when we do indulge, we devour it with joy in our hearts. It’s the sort of meal that makes you smile as you eat and yes, you will need to wipe your chops like a messy toddler as you eat so I suggest anyone in the early days of a new romantic relationship does not eat this sat opposite their beloved! Mostly, I make these soft Italian Herbs & Cheese Subway Rolls when I make pulled pork but lately, I’ve had a real craving for fresh pasta and so these Pulled Pork Ravioli were born.

The pulled pork I make is very easy to make but it does need to stay overnight in the fridge rubbed in a dry brine before cooking slowly in the oven (or 7 hours in a slow cooker – it is sublime cooked this way as it is butter soft and perfect for sandwiches as well as these ravioli). I use my Instant Pot slow cooker function these days since I’ve been converted to the magical ways of the Pot! It freezes brilliantly but I urge you to take the time to whip up a batch of fresh pasta and try these ravioli. The rub and sauce ingredients in the pork pack a powerful flavour punch so you need do nothing more than chop it finely before filling the pasta.


I make a very, very simple tomato sauce to serve these with as you want the meat to star here. If it were summer, I would make the super light and fresh tomato sauce from my Roasted Red Pepper Ravioli instead. It goes against the grain to start any sort of sauce without cooking an onion in some oil with plenty of garlic but instead, this sauce is flavoured with Italian Seasoning to mirror the meat and a good dollop of pesto (which I freeze in 1 tbsp sized portions and use straight from the freezer).

I finish the dish with a little dried oregano and some red chilli flakes to reflect the seasoning in the dry rub and sauce with plenty of freshly grated Parmesan at the table too. Often, I make a huge batch of pasta and pull out the kitchen table so I can be a ravioli making machine for the afternoon. I then freeze them flat in plastic food bags and they only take a couple of extra minutes to cook straight from frozen which is still less time than it takes for the sauce to be ready so after all that initial waiting and effort of fresh pasta making, you will be rewarded with plenty of freezer meals when you are cold and shattered after work. A weekend cooking session becomes a weeknight saviour!

Pulled Pork Ravioli
A winter warmed of a dish which will feed two generously but is easily scaled up if you have more pulled pork left over. The assembled ravioli freeze very well if you haven't already frozen and thawed the pork plus cook from frozen with only a couple more minutes cooking time.
Servings: 2
: 539 kcal
Author: Just Jo
For the pasta
  • 2 large eggs
  • 2 tsp extra virgin olive oil
  • 200 g pasta flour tipo 00
  • Salt and pepper
To fill
  • Approx 200g pulled pork a scant cup's worth should do
For the sauce
  • 400 g can of chopped tomatoes
  • 1 tsp Italian Seasoning recipe also on the blog
  • 1 tsp balsamic vinegar
  • 1-2 tbsp pesto
  • Sea salt and black pepper to taste
To finish
  • Freshly grated Parmesan
  • Chilli flakes and dried oregano to garnish
  1. Start by making the pasta. I do this very simply by pulsing the flour, eggs, oil and a little seasoning in the food processor until it comes together into a crumbly looking dough. Bring together by hand and wrap in cling film, chilling until needed - at least one hour up to 2 days.
  2. When ready to assemble, work with half the pasta at a time and rollout with a pasta machine until very thin indeed - remember it doubles in thickness when cooked so be brave and take it as thin as you dare! I go to setting 6 or 7 on my machine.
  3. Flour a worktop top well and lay out one strip of your pasta.
  4. Chop your pulled pork with a very sharp knife until it is almost paste like (I would not do this in a food processor, you want some texture to remain). Dollop out generous tsp of the pork onto the pasta you have laid out, leaving about 1.5 inches between spoonfuls - you should get two rows.
  5. Brush lightly with water all around the pork and lay over the second long strip of pasta, expelling out all the air you can with your hands, pressing firmly to seal. Using the side of your hand/little finger is a good way to do this.
  6. Cut down the length of the ravioli and in between them with a pasta cutter (or a knife if you don't have one). Make sure they aren't sticking to the work top and set aside whilst you start the sauce.
  7. In a medium saucepan, add tomatoes, half a can of water, the Italian Seasoning, vinegar and pesto then stir very well. Allow to simmer whilst you bring a large pan of salted water to a boil for the pasta.
  8. Lower the ravioli into the boiling water carefully (I use a large flat perforated spoon) and cook until they rise to the surface and float - this is usually about 4 minutes.
  9. When ready, taste the sauce and adjust the seasoning, use the slotted spoon or a colander to drain the ravioli and gently transfer to the sauce before serving with a sprinkle of dried oregano, dried chilli and a generous grating of Parmesan cheese.
Nutrition Facts
Pulled Pork Ravioli
Amount Per Serving
Calories 539 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 164mg 55%
Sodium 399mg 17%
Potassium 1077mg 31%
Total Carbohydrates 87g 29%
Dietary Fiber 4g 16%
Sugars 9g
Protein 22g 44%
Vitamin A 16.4%
Vitamin C 22.3%
Calcium 15.3%
Iron 40.1%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free

[cp_modal display=”inline” id=”cp_id_79838″][/cp_modal]

Like this post? Then why not try these related recipes:


  1. Debbie 20th October 2016 at 12:31 pm - Reply

    This blows my mind! We always have left over pork from the grill. Thanks for giving me an “ah ha!” idea!! 🙂

    • Just Jo 20th October 2016 at 12:46 pm - Reply

      No matter how small a piece of pork you get, it make heaps so I’m always on the lookout for new ways to eat it up. This is a lipsmackingly yummy way to enjoy it – glad to have inspired you Debbie 😀

  2. Helen @ Fuss Free Flavours 20th October 2016 at 12:44 pm - Reply

    Home made pasta is the best and so worth the effort. Love the idea of filling it with pulled pork – another favourite of mine.

  3. Julia (@imagelicious) 20th October 2016 at 1:35 pm - Reply

    These ravioli look absolutely divine. Such a perfect dish for the cold winter months. I just got a slow cooker last year and recently see all these posts about insta pot. I wish I didn’t just get the slow cooker

  4. Kristine 20th October 2016 at 1:51 pm - Reply

    I love to make ravioli and this recipe looks delicious! I can’t wait to try it, thanks!

  5. Becca @ Amuse Your Bouche 20th October 2016 at 2:02 pm - Reply

    I’m very impressed with your homemade ravioli! I’ve made pasta a couple of times but never ravioli – need to try it soon 🙂

  6. Gloria @ Homemade & Yummy 20th October 2016 at 2:19 pm - Reply

    Well doesn’t this look totally delicious. What a great and tasty way to use pulled pork. With comfort food season here…I will have to give this a try.

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.