Receta Smoked Ravioli With A Roasted Butternut Filling Recipe
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 Recipe
Ingredients:
- 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
Method:
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
2.2
http://tandysinclair.com/smoked-ravioli-with-a-roasted-butternut-filling-recipe/
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.