1 whole chicken
2 cups chicken broth
1 cup white wine
3-4 cups (as needed) Mesquite wood chips
1 cup Semolina flour
2 1/3 cups "00" flour, divided
2 tablespoons water
2 teaspoons olive oil
2 cups ricotta cheese
1/2 cup parmesan cheese
2 cups smoked chicken, shredded into small pieces
1 1/2 tablespoons dried parsley
1 jar roasted red peppers, diced
2 tablespoons minced garlic
1 teaspoon dried basil
3 tablespoons olive oil
2 cups half and half
1/4 cup parmesan cheese
4 tablespoons butter
To smoke the chicken:
Preheat smoker to 220 degrees.
Soak 1 cup of the wood chips in water. Place wood chips in the tray at the bottom of the smoker. You will need to check on the chips throughout the smoking process as they will burn out. You will then take another cup of chips and soak them in water and then refill the tray, as needed.
Rub the outside and inside of a whole chicken with butter.
Place chicken in the smoker breast side down. Smoke chicken for 3 1/2 hours or until temperature reaches 180 degrees. Halfway through cooking, turn chicken breast side up.
Meanwhile, in a saucepan heat up chicken broth and wine. Bring to a simmer. Let simmer the whole smoking process.
Baste the chicken every 30 minutes with chicken broth and wine sauce.
Once chicken comes to temperature let rest for 15 minutes to cook. Then shred into small pieces for ravioli. Set aside.
To make pasta:
In a stand mixer mix all ingredients together, reserving 1/3 cup of flour. Mix for about 30 seconds. Dough will become a pea like consistency.
Add reserved flour at this point if dough seems too sticky. Continue to mix for about another minute until dough forms a ball.
Transfer dough to a lightly floured surface and knead a couple more minutes.
Shape the dough into a disk and cover with a large bowl and let rest for 30 minutes.
Flour a pasta machine lightly. Turn the dial to the highest number.
Cut the disk of dough like a pie into about 8 equal pieces. Take one of the pieces and form it into a disk.
Pass the dough through the pasta machine. Then fold the dough in half and pass through the machine again.
Continue this until you get to the second to last setting on the machine.
Lay finished dough on a lightly floured surface and continue with the remaining dough until all dough is formed
Cover sheets with a towel so they do not dry out to much.
Combine all filling ingredients in a large bowl and mix well.
To make Ravioli:
Take a sheet of pasta and lightly fold in half lengthwise to mark the center. Then unfold and lay flat again.
Beginning about 1 inch from one of the short ends, place a tablespoon full of the filling about one inch apart in a row down the center of one side of the fold.
Using a pastry brush, lightly brush water around the filling.
Fold the dough over the filling.
This recipe is linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday, Kitchen Fun with my 3 Sons, Rediscovering Lost Arts From Our Mothers, Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday, Show me Your Plaid Mondays,Made by You Mondays, Martha Mondays, Mop It Up Monday, Meal Time Monday