Pork & Gruyere Ravioli with Creamy Roasted Tomato Broth

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Prep Time: 30 minutes

Cook Time: 4 to 5 hours (HIGH) or 8 to 9 hours (LOW) + 25 minutes

Servings: 8


  • 1 4-5 lb
    Good Nature® Bone-In Pork Butt, cut into 1 ½” slices
  • 2 tbsp, each
    kosher salt & freshly ground black pepper
  • 2 tbsp
    Italian seasoning
  • 2 cups
  • 12 oz
    gruyere cheese, shredded
  • 2 12 oz packs
    wonton wrappers
  • 1 tbsp
    olive oil
  • 2 pints
    cherry tomatoes
  • 1 15 oz can
    tomato puree
  • 1 cup
    heavy cream
  • ½ cup
    grated parmesan cheese
  • 4 tbsp
    fresh basil, chopped

Preheat slow cooker to HIGH. Season pork with salt, pepper, and Italian seasoning. Add pork and water to slow cooker. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 9 hours or until meat is fork tender.

In a large bowl, shred pork and add gruyere; stir to combine.

To assemble the ravioli, place a heavy tablespoon of the pork mixture in the center of one wonton wrapper. Top with another wonton wrapper, brush the edges of the wrapper with water and use the tines of a fork to seal the edges. Repeat, repeat, repeat (this should make around 50 ravioli). Any leftover pork will make great cheesy BBQ sandwiches.

In a large sauté pan over medium high heat, add olive oil and cherry tomatoes; cook until they begin to pop. Add tomato puree and cook for 3 to 4 minutes. Add heavy cream and cook for an additional 3 to 4 minutes. Using an immersion blender, puree until smooth. After pureeing, cook an additional 4 minutes; set aside.

Bring a large pot of water to a low boil. Add 10 to 15 ravioli to the boiling water and cook until heated through, about 2 to 3 minutes. Remove with a slotted spoon and repeat.

Serve ravioli topped with creamy roasted tomato broth, parmesan cheese, and basil.

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