Big Green Egg Smoked Chicken Ravioli
Where Italian pasta meets American smoke
The idea of smoking a chicken to make ravioli filling might seem like gilding the lily, but once you've tasted the result, boiled chicken will feel like a half-measure forever afterward. The smoke permeates the meat during a two-hour roast, and when you shred it and combine it with ricotta and lemon, that smoky depth becomes a bass note under the bright, creamy filling—unexpected and completely addictive.
Homemade pasta is less intimidating than its reputation suggests. Flour, egg yolks, salt, and time—that's the ingredient list. The dough rests while your chicken smokes, practically making itself while you attend to more interesting tasks. Rolling it thin enough to see your hand through requires either a pasta machine or considerable arm strength, but the silky texture of fresh pasta, its tender bite giving way to the filling within, justifies every minute of effort.
The Calabrian pepper butter sauce is deliberately simple—just butter, pasta water, and those fruity-hot Calabrian chilis that have become the darling of modern Italian cooking. The torn basil, added off heat, provides freshness and color. This is not a heavily sauced dish; the ravioli are the star, and the sauce exists to enhance rather than mask.
Method
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1
Make the pasta dough
Place flour and salt in a bowl. Add egg yolks and mix until dough comes together, adding water if too dry. Knead for 5 minutes until smooth. Wrap in plastic and rest at least 30 minutes.
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2
Prepare the Big Green Egg
Set up for indirect cooking at 300°F (149°C). Add smoking chips to the charcoal.
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3
Season and smoke the chicken
Season the whole chicken liberally with BBQ seasoning. Place on the grate breast-side up. Smoke for approximately 2 hours until internal temperature reaches 165°F (74°C).
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4
Shred and mix filling
Let chicken cool, then remove skin and shred the meat. Mix shredded chicken with ricotta, salt, pepper, red pepper flakes, and lemon juice.
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5
Roll the pasta
Divide dough in half. Roll each piece into thin sheets (setting 6-7 on a pasta machine, or thin enough to see through). Keep unused dough covered.
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6
Form the ravioli
Place 30g portions of filling on one pasta sheet, spacing 4cm apart. Dampen edges with water. Lay second sheet over top and press around each mound to seal, removing air. Cut into squares with a knife or fluted cutter.
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7
Cook the ravioli
Bring a large pot of salted water to boil. Cook ravioli for 4 minutes until they float and pasta is tender. Reserve 60ml pasta water before draining.
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8
Make the sauce
In a large skillet over medium heat, melt 30g butter with the Calabrian pepper. Cook 1 minute. Add pasta water. Add cooked ravioli and toss gently. Remove from heat, stir in remaining butter and torn basil.
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9
Serve immediately
Divide ravioli among warm plates. Spoon any remaining sauce over top. Serve at once.
Notes & Tips
Flour choice
- • Italian 00 flour creates silkier pasta, but all-purpose works fine. The egg yolks (without whites) yield a richer, more golden dough.
Dough hydration
- • Humidity affects flour. If dough feels dry and crumbly, add water a teaspoon at a time. If sticky, add flour. The dough should be smooth and slightly tacky.
Pasta thickness
- • For ravioli, thinner is better—about 1mm. Thick pasta won't cook through properly by the time the filling is hot.
Filling quantity
- • Don't overfill—30g is generous but manageable. Overfilled ravioli burst during cooking. Better to make more smaller ones than fewer that explode.
Sealing technique
- • Press out all air when sealing—trapped air expands during cooking and causes bursting. A fork pressed around edges adds decorative marks and extra seal.
Calabrian peppers
- • Available jarred in oil at Italian grocers or well-stocked supermarkets. If unavailable, substitute Fresno chili or a pinch of good red pepper flakes.
Make ahead
- • Uncooked ravioli freeze beautifully on a parchment-lined sheet, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to cooking time.
Leftover chicken
- • You'll have more smoked chicken than the ravioli needs—save the rest for sandwiches, salads, or a quick weeknight pasta.