Smoked Ravioli With A Butternut Filling

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 Butternut Filling
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4 from 1 vote

Smoked Ravioli With A Roasted Butternut Filling

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


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

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