SmokingMeatForums.com › Forums › Announcements › SMF Throwdowns › May Italian Throwdown: MaryAnn's Inside-out Ravioli Q-view
New Posts  All Forums:Forum Nav:

May Italian Throwdown: MaryAnn's Inside-out Ravioli Q-view

post #1 of 6
Thread Starter 

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:

 

Filling Ingredients.JPG

 

I essentially made a fattie wrap out of the filling....

 

The Wrap.JPG

 

The "inside-out" part meant that the pasta portion, along with cheeses and spinach wound up inside our creation in several layers.

 

More Ricotta & Spinach.JPG

 

We rolled it all up and chilled in the fridge for 30ish min. to firm it up.

 

The Roll.JPG

 

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).

 

IMG_0109.JPG

 

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!

post #2 of 6

James, that is a great recipe, thanks for sharing that with us. I'm wondering what you put in the meat layer to get that great color?

post #3 of 6

that was very good looking and I bet good tasting,

post #4 of 6

nice way to think outside the box, very innovative...........looks good!

post #5 of 6
Thread Starter 
Quote:
Originally Posted by meateater View Post

James, that is a great recipe, thanks for sharing that with us. I'm wondering what you put in the meat layer to get that great color?


My mom's recipe is a beef/spinach/onion blend with bread crumbs, parmesan cheese, spices, and egg (as a binder).  Every time I make it and get a whiff of that distinctive aroma I quietly think, "Mom's here."  It's a really tasty ravioli filling recipe that actually stretches back at least four generations in my family.  I picked up the baton when mom passed, and my kids are training up as the fifth gen ravioli makers.   Warms the heart.

post #6 of 6

To answer your original question about the cloves, I don't think I have smoked anything using cloves just yet.  I will have to give it a try & see how that turns out.  As for the recipe, Thank you for sharing.  You dish was an alternative to meatballs & spaghetti.  I like the cheese concept as well.  Good job.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: SMF Throwdowns
SmokingMeatForums.com › Forums › Announcements › SMF Throwdowns › May Italian Throwdown: MaryAnn's Inside-out Ravioli Q-view