Ravioli with Braised Pork, Goat Cheese, and Roasted Red Pepper


Ravioli with Braised Pork, Goat Cheese, and Roasted Red Pepper

Flavor packed fresh ravioli, the slow braised pork has an earthy depth paired with a touch of goat cheese and roasted red pepper and finished with a reduction of the braising liquid, a little parmesan, and fresh basil.
Keyword braised pork ravioli
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Ian Wickman



  • 1 lb Red Wine Braised Pork (plus braising liquid, made ahead, takes at least 8 hours of cooking)
  • 1/4 cup goat cheese
  • 1/4 cup roasted red pepper, diced


  • 1 1/2 cups semolina flour (can use all purpose flour but I like the way the pasta ends up the extra gluten in the semolina)
  • 1 each egg
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1/4 tsp salt


  • 2 cups Braising liquid from the pork
  • 1/4 cup grated parmesan
  • 1/4 cup fresh basil, sliced


Make Ahead

  • Make the braised pork at least 8 hours ahead (I like to make it for dinner, then make the ravioli a day or two later for a different take on the same braise).

For Pasta (you can use any pasta recipe you want, I have used many and ended up with this one that suits my taste)

  • Combine ingredients in KitchenAid (flat beater)/bowl mix on speed 2/by hand for 30 seconds or until well combined.
  • Squish dough together by hand, if it is still a little crumbly and doesn't combine add a little more water (a teaspoon at a time).
  • Knead dough for 2 minutes in KitchenAid (dough hook)/by hand.
  • Make into a ball and knead on a floured surface by hand for another 2 minutes or so.
  • Let sit in a bowl for 15 minutes covered by a moist towel to make sure the dough doesn't dry out. This let's the gluten take in the water before proceeding to the pasta roller.
  • On a floured workspace cut dough ball into 6 pieces and make each into a ball, with a little flour. Texture should be pliable but not sticky (NB: getting the feel and consistency right will take some practice... but it's okay and easily fixable by sprinkling with a little water if it's too dry and a little more flour if it's too wet)
  • Cover the balls again and work with one at a time for rolling into sheets. Take out 1 ball and flatten by hand so it can feed into the roller.
  • Using a pasta roller (I used my KitchenAid pasta roller attachment), proceed to roll ravioli into sheets. Start at 1 (the widest setting) and run through the roller several times folding the sheet each time you pass it through. The consistency may not be perfect here but working it through the roller several times will help get it into shape (you can always adjust with tiny increments of flour/water).
  • After rolling through number 1 several times proceed to roll each sheet progressively thinner, passing through each number 1-2 times. I like mine to come out on number 5 (check your pasta roller instructions if not using the KitchenAid), this is a bit on the thinner side but results in beautiful ravioli.
  • Lay flat or hang sheets while you repeat with the remaining dough.

For Braising Reduction

  • Add braising liquid to a sauce pan and heat over medium heat.
  • Once the sauce is simmering, reduce heat to low. Continue to cook, stirring frequently until reduced by at least half or 2/3's. This can take 15 - 20 minutes or so depending on how much heat you're applying. You'll want to taste test the finished product and adjust seasonings as necessary.

For Ravioli

  • Bring large pot of water to the boil, salt water once boiling.
  • Now working with the sheets of pasta dough, braised pork, goat cheese, and roasted red pepper. Lay out each sheet and work with one at a time. We're going to make the ravioli by making piles of filling about an inch apart along half of the sheet then fold over lengthwise and cut with pasta cutter/ravioli cutter/knife.
  • Mark the middle of the sheet lengthwise and start making filling piles 1 inch apart on the slightly less than half. Use about a teaspoon of the shredded braised pork, 1/4 tsp or so of goat cheese, and a couple bits of diced red pepper.
  • Using a little water gently brush around piles of filling, this will help stick the dough together.
  • Now, carefully take the remaining half sheet of dough and fold over lengthwise. You will need to lay the dough a little down in between each pile working from the middle to the end.
  • Gently press down around the pile of filling, working the air bubbles out of the ravioli pocket until the dough is all pressed together and flat.
  • Using a pasta cutter, ravioli cutter, or just plain knife cut eat ravioli out. and set onto a plate. You may need some parchment paper to separate ravioli so the don't stick to each other.
  • Repeat until finished with all the sheets of dough.
  • Cooking one batch at a time (4 - 5 ravioli) cook the ravioli for about 4 minutes. Using a slotted spoon, transfer to serving plate (or plate each individually).


  • Add a few ravioli to each plate, put a small drop of the reduced braising liquid on each ravioli (a little bit goes a long way), a sprinkle of grated parmesan and a bit of chopped basil. Serve and enjoy!


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