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  • 1-1/2 lb Home-made Pasta***
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder


  • 4 cup Pulled Pork, finely chopped
  • 1-1/2 cup Barbecue Sauce
  • 1 cup Cheddar Cheese, shredded
  • 1/2 Red Onion, finely chopped

Quick Pickled Onion

  • 1/2 Red Onion, thinly sliced
  • 1 cup Vinegar
  • 1/4 cup Sugar
  • 1 teaspoon Celery Seed


  • 1/2 cup Barbecue Sauce
  • 1/4 cup Balsamic Vinegar
  • 1-1/2 cup Chimichurri Sauce
  • 4 ounce Feta Cheese, crumbled 


***When making the pasta dough, add in the smoked paprika and chili powder for extra flavor.

  1. Mix together all the filling ingredients and set aside.
  2. Roll pasta into sheets about 1/16″ thick (if using a pasta roller* with a 1-7 setting, pasta should be rolled to a 3). Add filling and form into ravioli.**
  3. Boil water and cook ravioli in batches for 10 minutes, per batch. 
  4. Place all pickled onion ingredients together in a bowl or mason jar and let sit at least 15 minutes. 
  5. In an small bowl, mix together the 1/2 cup of barbecue sauce with balsamic vinegar. Set aside.
  6. Assembly: Place hot ravioli on a plate and an top with balsamic barbecue sauce, chimichurri sauce,  pickled onions, and feta cheese. 

 *This Pasta Roller and others of this design work great for ravioli.  

 **I find that the best ravioli forms are either a Stamp or this Ravioli Maker.  


Servings: 8

Calories: 892

Fat: 45.4

Carbs: 89.1

Fiber: 3.4

Protein: 30.8