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).

Image of four pork, apricot, olive ravioli on a blue plate on top of a green cloth

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!

Close up of a single pork-apricot-olive ravioli sprinkled with diced green olives on a plate




Print Recipe
Pork, Apricot, and Olive Ravioli
Image of four pork, apricot, olive ravioli on a blue plate on top of a green cloth
Course Main Dish
Cuisine Italian
Course Main Dish
Cuisine Italian
Image of four pork, apricot, olive ravioli on a blue plate on top of a green cloth
  1. Chop 1 tsp. fresh rosemary and cut three brined and pitted green olives into quarters.
  2. In a medium sauce pan, combine the rosemary and olives with 1 Tbsp. extra virgin olive oil, 2 Tbsp. Malbec, 1 tsp. apple cider vinegar, 2 Tbsp. apricot spread, 1 tsp. dried oregano, and a pinch of kosher salt. Bring to a gentle boil, then reduce heat to low and allow to simmer while you ready the pork.
  3. Cut pork chop into 1/2" dice and toss gently with a pinch of kosher salt.
  4. Preheat a skillet over medium heat. Add pork pieces and cook, stirring occasionally, until just browned on all sides. This will happen in just a few minutes in the hot skillet. Add 1 tsp. of apple cider vinegar to the pan to deglaze it and help you remove any bits that have stuck to the bottom.
  5. Transfer browned pork to pan with sauce. Simmer mixture until the sauce has reduced and almost no liquid remains in pan. Remove from heat and allow to cool.
  6. When pork filling has cooled, transfer it from the pan to a food processor or mini-chopper and pulse until the meat has shredded and filling is well-combined.
  7. Lay out 12 Gyoza wrappers on a clean work surface.
  8. Spoon a little less than 1 Tbsp. of filling into the center of each wrapper.
  9. Brush the edges of each of wrapper with a beaten egg. Lay another wrapper on top and gently press the edges together to seal, starting closest to the filling and then smoothing the edges out to prevent air pockets.
  10. Heat 1 Tbsp. of extra virgin olive oil in a large nonstick skillet. Lay ravioli out in pan and fry gently until browned, flipping once and continuing to cook until both sides are done.
  11. Add just enough water to the pan to cover the ravioli. Simmer 3-5 minutes until cooked through.
  12. Drain and serve with a drizzle of olive oil, additional chopped olives (2 per person), and a generous portion of cracked black pepper.
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