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Pulled Pork BBQ Beetroot Pasta

April 15, 2015 by Maureen 52 Comments

Pulled Pork Beetroot Ravioli

This is probably the most unappealing dish I’ve ever put on my blog. I’m sorry. I must have turned the dish around 50 times trying to find a side that looked better than the others and I failed.

I snapped the photos and then let out a big sigh, took the plate and went to the sofa and started to watch some sitcom on tv. I was feeling pretty sorry for myself. Then I took a bite and my heart began to soar. I decided after the first bite that I would post this recipe even though it looks like a dog’s breakfast.

A few years ago we were eating at a restaurant in Canberra and one of the courses was a beetroot tortellini filled with kangaroo bbq and served with goat cheese and brown butter. I loved that dish and this week I decided to recreate it.  I did it the hard way. You can buy beetroot powder but I decided to make my own.

Pulled Pork Beetroot Ravioli

I parboiled 3 large beets, peeled them when they were cool enough not to burn my fingerprints off and then I sliced them using a mandolin slicer. Once they were all cut I laid them out in the dehydrator and it took more than a day to get them dry. Once cracking dry, I put them into the food processor and whizzed until I had powder but upon reflection, I could have whizzed a little bit longer.

I used the powder along with eggs and 00 flour to make the pasta dough and then rolled it out. I first made tortellini and I thought they were just too doughy so I cranked out some more pasta and just made triangles and I was really happy with them.

I had some frozen pulled pork and I defrosted that and put it in the thermomix on reverse along with some BBQ sauce and heated it to boiling and in a few minutes I had a well broken down mixture. A food processor would work just fine. Into the ravioli it went and then into boiling water for just a few minutes. Cooking longer leaches out all the color – I might have done that once when the phone rang.

To serve, I put a small layer of beetroot relish on the plate and placed two ravioli on top. Then I added some garlic and herb goat cheese and drizzled the lot with browned butter that I’d added a little ground wattleseed.

Pulled Pork Beetroot Ravioli

I will make this again for my next dinner party but I will make squares next time. I’m happy to call this the ugly duckling dish. My apologies for making you roll your eyes. I did think about not posting this.  🙂

4.9 from 8 reviews
Pulled Pork BBQ Beetroot Pasta, Goats Cheese and Brown Butter Sauce
 
Print
Prep time
40 mins
Cook time
10 mins
Total time
50 mins
 
This ugly duckling dish turns into a swan at the first bite. The flavors marry so well. It's a perfect appetizer.
Author: Maureen Shaw
Recipe type: Appetizer
Cuisine: Australian
Serves: 6 servings
Ingredients
Pasta
  • 300 grams 00 flour
  • 3 large eggs
  • 1 tablespoon beetroot powder (You can leave this out if you prefer)
Filling
  • 1 cup pulled pork
  • 3 tablespoons bbq sauce (I used store bought but homemade would be great)
Brown Butter Sauce
  • ¼ cup butter
  • 1 teaspoon ground wattleseeds (I added them because I had them - optional)
Finishing
  • ½ cup beetroot relish
  • 4 tablespoons goats cheese (I used garlic and herb)
Instructions
Filling
  1. Heat the pork with the bbq sauce and make it as fine as you can. I put mine in a food processor.
Pasta
  1. Whisk the beetroot powder with the flour in a bowl
  2. Make a well in the middle and crack the eggs in the well and beat the eggs with a fork until well blended.
  3. Using just the tips of your fingers, pull a little bit of flour into the center, incorporating it as you go.
  4. Once it's come together, pour it out onto a work surface and knead until it all comes together and the gluten is well developed. When the pasta feels smooth and silky, it's ready to roll. You can use a pasta machine or use a well floured surface and a rolling pin.
Making the Ravioli
  1. Cut squares and dampen two sides, add a teaspoon of filling in the center and pull one corner over to make a triangle. Press the sides together and try to get all the air out as you press down.
Cooking the Ravioli
  1. Heat a large pot of boiling water and add the ravioli a few at a time. Once it floats to the top, continue to cook another 2-3 minutes depending upon how thick your pasta is. Cook one and test is my advice.
Brown Butter Sauce
  1. Place butter into a saucepan and heat to medium. When the butter is melted, add the ground wattleseed and cook until the butter begins to turn a nutty brown. Remove from the heat immediately. (I usually set just the bottom of the pan into some cold water in the sink to cool it down)
Plating
  1. Put a tablespoon of beetroot relish on the plate, place two ravioli on top and crumble goats cheese. Drizzle the brown butter sauce over the top and enjoy.
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Filed Under: Appetizers, Recipes Tagged With: brown butter sauce, goats cheese, pulled pork ravioli

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