Ravioli with roast pork and kumquats

What to do with left-overs from a delicious pork roast and its gravy? The meat was in the oven on low heat in beer and cooked for three hours. I decided to Blizz the meat and use it as a filling for the ravioli. To accomplice the ravioli I created a citrusy sauce with kumquats and the gravy I had saved.  

 

 

500 g Left-over roast pork – or any other cooked meat
750 g Fresh pasta sheets, either bought or self-made
12 Kumquats
150 ml Orange juice
1 bunch Lemon Thyme
1 Tbsp butter
  Salt, pepper, and sugar for seasoning

Pasta with cherry tomatoes and lemon thyme
using the cut-away pieces from the ravioli production.