SAGE AND MAPLE SMOKED BUTTER RAVIOLI

Smoked-Butter-Ravioli-web
  • Vegetables
2 years ago

Author Info

David Macready

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INGREDIENTS

  • Ravioli of Choice – (I chose pumpkin).
  • 60g of Smoked Butter per serve
  • Clove of Garlic per serve
  • Bunch of fresh Sage
  • Lemons
  • Parmesan Cheese or similar
  • 6 Sage and Maple Bradley Bisquettes (2 hours of smoke)

SMOKED BUTTER PROCESS

  1. Set up your smoker with the Sage and Maple Wood Bisquettes in cold smoking mode. Try to keep it around the 20⁰C (70⁰F) Mark.
  2. Cut Blocks of butter in half so each smaller block is about 2.5 cm thick. Transfer the butter to your Bradley Jerky rack or use a wire rack with a Magic Mat. Put your butter into the Bradley Smoker and Cold Smoke for about 2 hours.
  3. Remove from the Smoker and allow the butter to rest uncovered for a few hours to assist in softening the Smokey flavour. Place in fridge to harden up then Vac Seal for refrigerated storage. I like to give the butter a few days before using, this works for cheese, so I apply the same principle to butter, resting allows the flavour to mellow and equalize.

SAGE AND MAPLE SMOKED BUTTER RAVIOLI PROCESS

  1. Set up a large pot of salted water to boil for the ravioli. Should only take 4-6min to cook, then drain and plate.
  2. While the ravioli is cooking, melt about 60g of Smoked butter in a fry pan (per serve) over med heat and cook until butter just starts to turn a light golden brown colour. Add Minced garlic, pine nuts and sage leaves and cook until leaves start to crisp up. Squeeze the juice of half a small lemon into the pan, mix and remove from heat. Pour the Smoked butter sauce over the ravioli and shave a little Parmesan over the top, done!