Ingredients
- 2 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 teaspoon minced garlic
- 1 1/2 cup finely chopped pork from cuban style braised pork shoulder
- 1/2 cup reserved broth from cuban style braised pork shoulder
- 1/2 ounce fresh grated parmesan cheese plus extra for garnish
- 48 ounce round wonton wrappers
- 2 1/2 cup store bought marinara sauce
Preparation
Baking Directions:
Heat the oil in a large skillet over high heat.
Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic, and cook, stirring, for 1 minute.
Add the pork and the broth and simmer for 2 minutes.
Season with salt and pepper to taste and set aside to let cool slightly.
Working with a few wonton wrappers at a time, keeping the others covered with plastic wrap, moisten the edges with water using either your finger or a pastry brush.
Mound 1 tablespoon of the filling in the center of a wonton and press another wrapper on top.
Press out the air and press the edges together tightly to seal.
Transfer to a flour-dusted sheet pan.
Repeat with the remaining wonton wrappers and filling.
You should end up with 24 filled ravioli.
Bring a large pot of salted water to a simmer.
Heat the marinara sauce in a saucepan while you cook the ravioli.
Add the ravioli to the simmering water and cook just until tender, 3 to 5 minutes.
Drain well, and divide among 4 pasta bowls.
Spoon some of the tomato sauce on top of each portion and top with some of the cheese and basil.