I made Smoked Ravioli With A Butternut Filling for the I Made It Challenge.
This month I chose the I Made It Challenge based around the fact that I thought I could turn my electric frying pan into a smoker. The electric frying pan has not been used for at least 8 years, and has been hiding under the bunk beds. The only time I ever look under the beds is when I need to coax Misty out of her hiding place. The bunk beds double as ‘cupboard’ space and as they are about to be moved, I know they need clearing out. On Saturday I opened the garage door, crawled under the bed with the spiders and took the electric frying pan out of its place on the floor. After a thorough cleaning I attempted to get some oak barrel wood shavings to smoke. A lot of smoke came out of the electric frying pan – but none of it from the shavings. The pan does not get hot enough and it has now been relegated to the donation pile as I know I will not use it again. I have only recently learnt the difference between hot smoking and cold smoking and I was not going to be put off trying a combination method somehow. Dave suggested that we use our Weber gas braai (BBQ). This has a lid and gets up to an extremely high temperature. We used the heat to get the smoke going, and then turned the heat off to smoke the pasta flour. I did not want the pasta flour to cook, and neither did I want the smoke to overpower the dish. This method ticked both boxes and I think it was a great success. So much so that Dave is talking about making us a cold smoker.
I could smell the smoke when I was rolling the pasta out and I decided to make smoked ravioli and use butternut to add a sweet element to the dish to compliment the smokiness. The burnt butter with sage was the perfect sauce to this dish and it was met with a lot of compliments when I served it to my dinner guests last weekend.
have you tried smoking something at home?
Smoked Ravioli With A Roasted Butternut Filling
for the pasta
- 15 g wood shavings
- 200 g pasta flour
- 5 mls smoked salt
- 2 eggs
for the butternut filling
- 1 butternut, peeled, de-pipped and cut into chunks
- Olive oil for drizzling
- Salt and freshly ground black pepper to season
- 1 small head garlic, cut in half
- 5 sprigs thyme
for the ravioli
- 15 g butter
- 12 sage leaves
for the pasta
- Sprinkle the wood shavings onto some tin foil
- Place in a gas braai that has a lid, and place a raised grid over the wood shavings
- Close the lid and heat the braai up to 250° Celsius
- Place the flour into a large dish
- 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
- Turn the gas off and allow the flour to smoke for 5 minutes
- Remove the flour from the braai and repeat the process once more for a subtle smoke flavour
- Transfer the flour to a mixing bowl and leave to cool completely
- Add the salt and the eggs to the flour once cooled and knead into a smooth dough
- Flatten and cover with cling film and leave to rest in the fridge for half an hour
for the butternut filling
- Preheat the oven to 200° Celsius
- Place the butternut into a roasting pan
- Drizzle with olive oil and season well
- Add the garlic to the pan and sprinkle the thyme sprigs over the butternut
- Roast for 30 minutes and then remove from the pan and leave to cool
- Discard the thyme and squeeze one half of the garlic onto the butternut
- Blend until smooth and then pass through a chinois to ensure there are no lumps
for the ravioli
- Start by rolling out your pasta until quite thin – I went to number 8 on my roller
- Cut out circles using a ravioli cutter
- Use a piping bag to place a teaspoonful sized dollop of butternut onto each ravioli circle
- Brush a small amount of water around the edge of the ravioli and seal with a second circle
- Place onto a well-floured tray until you are ready to cook them
- Place into boiling salted water and cook for 3 minutes
- Heat the butter in a frying pan and as soon as it turns brown, add the sage leaves
- Turn the heat off as soon as the sage leaves have cooked
- Drain the ravioli and serve immediately
Click on the links for conversions and notes.
What I blogged:
- two years ago – vegetable cous cous
- three years ago – black and white pasta
32 thoughts on “Smoked Ravioli With A Butternut Filling”
This sounds really interesting Tandy. I cannot eat any grains at all presently, so pasta is off the menu, but I like your smoking and cooking technique shared here. Many thanks.
My pleasure! I’m hoping to try is out with other ingredients 🙂
Sounds delish. I also haven’t used my electric frying pan for ages, but have packed it for my move anyway. I can’t take my Weber as there is no space for it on my balcony 🙁
At least if you don’t use it in the first month you know you don’t need it 🙂
Smoked ravioli sounds fabulous Tandy.
🙂 Mandy xo
Thanks Mandy 🙂
Very clever and a lovely looking pasta dish too!
thank you Tanya 🙂
Ooh what a great idea for my electric frypan (which has sat neglected for years hehe!).
Glad I am not the only one with a neglected electric frying pan 🙂
I’ve never tried smoked pasta before! Sounds delightful
thanks Lisa 🙂
You are such a brave woman! I wouldn’t have ever thought of smoking something myself – let alone ravioli! When i buy premade ravioli, I love to but them on the barbecue and cook them that way. It’s a terrific picnic item.
That is such a great way to cook them 🙂
I can vouch for the fact that it was delicious!!!
thanks Al 🙂
This ravioli utterly delicious 😀
thank you Uru 🙂
I really want to make pasta and everytime I see a delicious dish like this it make me feel so slack that I haven’t as yet ventured into pasta making. I have been part of a class in which we smoked tomatotes for a cold sauce, we used tea tree bark and the aroma and flavour was gorgeous. I would love to try your dish, it looks sublime 🙂
Tea tree bark must have been amazing to use! Pasta making is great, you will never look back once you start 🙂
G’day Tandy! Wow…smoked pasta, true!
never heard of before and now your recipe is on my list to do! Thank you!
Thanks for the visit Joanne, let me know what you think of the pasta once you have made it 🙂
Sounds like you went through a lot of effort and the end result looks well worth the effort
Thank you Usha 🙂
I always go for for smoking with my friend, it is very interesting, I think going out for a BBQ this weekend would be nice
Thanks for sharing this post with us. I am little bit interested to get more information about Electric Smoker.I like to share my opinion on Electric Smoker.Most electrical people who smoke have temperature controls and adjustment controls very important for cooking meat or hen completely. A number of electrical people who smoke even have computerized warmth mills. Some kinds of people who smoke are charcoal, wooden, electrical and gasoline.
Thanks for sharing this post. I am very interested in this post.
My pleasure 🙂