Barbacoa Ravioli

Heat barbacoa beef in a pan for about 2 minutes.

Shred the heated barbacoa beef with two forks and reserve the liquid.

Heat a pan over medium heat and add a couple of tablespoons of olive oil.

Add 1 clove of garlic and 2 tablespoons of chopped onion to the pan.

Add plain tomato sauce and the reserved barbacoa juice to the pan.

Stir in about 3 tablespoons of tomato paste, red pepper flakes, salt, and pepper to the sauce.

Lay out wonton wrappers and place about 1 teaspoon of shredded meat in the center of each.

Add a pinch of shredded mozzarella on top of the meat in each wrapper.

Moisten the edges of the wonton wrappers with water using a pastry brush.

Carefully place another wonton wrapper on top and seal them evenly.

Use a fork to seal the edges of the ravioli.

Try to remove excess liquid from the filling to prevent sogginess.

Crumble queso fresco over the assembled ravioli and garnish with cilantro.

Equipment Needed

Spice Level:

Dietary

Allergens