Smoked Ravioli With A Roasted Butternut Filling
for the pasta
  • 15g wood shavings
  • 200g pasta flour
  • 5mls smoked salt
  • 2 eggs
for the butternut filling
  • 1 butternut, peeled, depipped and cut into chunks
  • Olive oil for drizzling
  • Salt and freshly ground black pepper to season
  • 1 small head of garlic, cut in half
  • 5 sprigs of thyme
for the ravioli
  • 15g butter
  • 12 sage leaves
for the pasta
  1. Sprinkle the wood shavings onto some tin foil
  2. Place in a gas braai that has a lid, and place a raised grid over the wood shavings
  3. Close the lid and heat the braai up to 250° Celsius
  4. Place the flour into a large dish
  5. When there is smoke pouring out of the gas braai, lift the lid, quickly place the dish with the flour on the grid and close the lid
  6. Turn the gas off and allow the flour to smoke for 5 minutes
  7. Remove the flour from the braai and repeat the process once more for a subtle smoke flavour
  8. Transfer the flour to a mixing bowl and leave to cool completely
  9. Add the salt and the eggs to the flour once cooled and knead into a smooth dough
  10. Flatten and cover with cling film and leave to rest in the fridge for half an hour
for the butternut filling
  1. Preheat the oven to 200° Celsius
  2. Place the butternut into a roasting pan
  3. Drizzle with olive oil and season well
  4. Add the garlic to the pan and sprinkle the thyme sprigs over the butternut
  5. Roast for 30 minutes and then remove from the pan and leave to cool
  6. Discard the thyme and squeeze one half of the garlic onto the butternut
  7. Blend until smooth and then pass through a chinois to ensure there are no lumps
for the ravioli
  1. Start by rolling out your pasta until quite thin – I went to number 8 on my roller
  2. Cut out circles using a ravioli cutter
  3. Use a piping bag to place a teaspoonful sized dollop of butternut onto each ravioli circle
  4. Brush a small amount of water around the edge of the ravioli and seal with a second circle
  5. Place onto a well-floured tray until you are ready to cook them
  6. Place into boiling salted water and cook for 3 minutes
  7. Heat the butter in a frying pan and as soon as it turns brown, add the sage leaves
  8. Turn the heat off as soon as the sage leaves have cooked
  9. Drain the ravioli and serve immediately
Recipe by Lavender and Lime at