The trick is to smoke the meat and not make the meat smoke
CHICKEN - THYME RAVIOLI
Date:Febraury 23, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Step one was to roast some garlic to be used as a paste on the chicken and in the filling for the ravioli
The sauce used the roasted garlic, fresh minced thyme, EVOO, chicken stock & kosher salt
The herb sauce is ready to be mixed
The herb sauce is mixed & ready to go out to the smoker
The chicken breasts get brushed with an herb paste made from the roasted garlic, olive oil & kosher salt
The herb paste is finished & is ready to be rubbed on the chicken
The boneless chicken breasts have been rubbed with the garlic paste, the temp probes are in & it is off to the smoker
The sauce & chickens are on the smoker along with some onions for a smoked onion soup
The chicken breasts have been taken to 165 degrees & they are done
The herb sauce has been taken off the smoker
The chicken breasts were cut into several chunks which were then shredded in a food processor
The stuffing used the chicken, ricotta & Pecorinno-Romano cheese, walnuts, chicken stock, thyme & kosher salt
The filling was ground up in the food processor
Two wonton wrappers were used. One received 2 tbsp. of filling & then both were brushed with water on the edges
The two wonton wrappers were joined, sealed & trimmed with a pastry trimmer
The 16 wonton raviolis were refrigerated briefly before cooking
The ravioli were cooked in boiling water for 3 minutes
The herb sauce was reheated while the ravioli was cooking
This was a great change of pace meal. The raviolis were topped with walnut & grated cheese & a garnish of thyme.
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This was an interesting cook courtesy of Smoke & Spice that got me out of my normal comfort zone. Chicken breasts were smoked and ground up to become part of an cheese and herb filling. For the ravioli the recipe had you use wonton wrappers. There was and herb sauce that was served with the ravioli and I heated this up on the smoker as well. The raviolis were boiled for 3 minutes, drained and served with a garnish of thyme sprigs and topped off with Pecorino-Romano cheese and crushed walnuts. This was a very good dish with lots of subtle flavors and I liked stepping outside my comfort zone.