Now that the winners are announced, I thought I would post MaryAnn's Inside-Out Ravioli Q-view. The dish honors the memory of my mother, who was locally famous for her homemade ravioli. I developed this idea before the May Throwdown was announced as I studied and practiced the art of making fatties. I thought my mother's beef & spinach ravioli filling might make a good fattie. Kudos to my youngest daughter, Adele, for the help. The ingredients:
I essentially made a fattie wrap out of the filling....
The "inside-out" part meant that the pasta portion, along with cheeses and spinach wound up inside our creation in several layers.
We rolled it all up and chilled in the fridge for 30ish min. to firm it up.
After smoking to 165* we sliced and served over vermicelli and marinara sauce (I thought the sauce inside the ravioli might be unmanageable, so we saved it for the end).
The result was good. Smoking intensified some of the spices and herbs in the filling recipe, so I will adjust accordingly next time (I think particularly the clove flavor intensified -- curious if any of our members have ever noticed this in a smoke before.) The ratio of pasta to filling is significantly different than a normal ravioli, so we thought the flavors much more balanced on the bed of pasta. A little sourdough bread and a glass of red wine, and.......yum!
Thanks for looking!