Recipe courtesy of Jessica Gamble, Chef de Cuisine at KR SteakBar.
Chef Jessica Gamble was born and raised in the Atlanta area and, recognizing her love for the food industry, she worked her way up from a dishwasher to become the first female Chef de Cuisine for Chef Kevin Rathbun at KR SteakBar in Buckhead.
For her recipe development, Chef Gamble draws on her experience from traveling and experiencing different food from a myriad of cultures. She builds the menu at KR SteakBar with a focus on Italian food, local and seasonal products as well as prime steak.
Ingredients
- 1 cup Double Zero Flour
- 3 to 4 egg yolks
- 1 tsp kosher salt
Filling Ingredients
- 1 whole chicken, Springer Mountain Farms is preferred
- Big Green Egg Sweet & Smoky Seasoning
- 1 pint ricotta
- 1 Tbsp salt
- 1 tsp black pepper
- ½ Tbsp crushed red pepper
- 1 Tbsp lemon juice
Sauce Ingredients
- 2 Tbsp butter
- 2 large basil leaves, torn
- 1 calabrese pepper, seeded and cut
Instructions
Set the EGG for direct cooking without the convEGGtor at 300°F/149°C with 1 cup of smoking chips.
Place the flour and salt into a mixing bowl. Add in the egg yolks and mix until the dough comes together. Cover the dough with plastic wrap and allow to rest for at least 30 minutes before using.
Roll out the pasta dough into thin sheets. Place the filling in small 1 oz balls onto one of the sheets, about 1.5 inches apart
Using a small amount of water, wet the sheet around the filling. Place a second sheet over the first one. Press down on the sheets in order to seal the Ravioli. Using a pizza cutter or knife, cut the raviolis into squares. Cook the pasta in the boiling water for about 4 minutes; reserve 1 oz of the pasta water.
How big is the chicken that you use for this?
Approximately 3 lbs