Pork, apricot, and olive ravioli.
Ever come across a flavor combination you would never have put together on your own and realize it’s magic?
When I first started Savour, I had a volunteer pilot group of about 20 to 30 people. One of the first recipes we made was a wrap called Porkie and Bess that combined (among other things) pork, dried apricots, and green olives. It’s not a combo I would have thought of, but WOW, it worked.
I drool just thinking about it.
So, a few months later I decide I want to take that combo and make a ravioli filling. I already have a recipe for a wrap, so this should be a pretty easy conversion, right?
The texture of the pork was mush. The dried apricots didn’t cut it. The olives got lost. The wine-based sauce I made to go over it was overpowering. Basically, my first attempt was awful.
I’m stubborn, y’all, and I had a taste in my head that I KNEW I could make a reality. I tried two more variations on the filling. The third time, I nailed it.
Shredded pork instead of ground. Apricot spread incorporated into the sauce instead of dried apricot bits that didn’t disperse evenly. And green olives not just in the ravioli, but sprinkled over it as a garnish as well.
Finding the right material for the pasta was a bit of a quest as well. For my first attempt, I used sheets of lasagna I’d gotten from my local farmer’s market. Unfortunately, they were too thick and overwhelmed the delicate balance of the filling.
Fortunately, I created this recipe around the same time I was fiddling with my Lemongrass Sausage Ravioli with Sausage Mayo. Inspired by the Asian-Italian fusion idea, I tried using Gyoza wrappers. Perfection! They’re my new go-to for ravioli when I’m feeling too lazy to make homemade dough from scratch (which is basically all the time).
The result is a complex, but delicate ravioli, rich with the bitter as well as the sweet. It’s a ravioli for grown-ups, or for those who want to feel that way. I hope you enjoy!