Pasta pre-boiled? Just wondering how it stays tender in the dry smoke. Looks fantastic. My wife has been talking about doing a round of pasta, and some lemon ricotta ravioli is usually in the mix. Probably ask her to do something heavier for this.
Here is the recipe.
Bacon Wrapped Ravioli on Traeger
Smoky, crispy bacon-wrapped ravioli bites — a perfect Traeger appetizer with a cheesy center and irresistible smoke ring.
Servings: 6
INGREDIENTS
24 pieces large cheese or meat ravioli (fresh or thawed frozen)
12 pieces thin-cut bacon strips
2 tablespoons brown sugar
1 teaspoons black pepper
0.5 teaspoons garlic powder
0.5 teaspoons smoked paprika
0.3 teaspoons cayenne pepper (optional, for heat)
1 cups marinara or ranch dipping sauce
STEPS
1) Preheat the Traeger: Preheat your Traeger to 275°F with the lid closed. Cherry, apple, or hickory pellets all work great — cherry adds a subtle sweetness that pairs beautifully with bacon.
2) Make the seasoning rub: Mix together 2 tablespoons brown sugar, 1 teaspoons black pepper, 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, and 0.3 teaspoons cayenne pepper (optional, for heat) (if using) in a small bowl. This sweet-savory rub will caramelize on the bacon as it smokes.
3) Prep the ravioli: Use 24 pieces large cheese or meat ravioli (fresh or thawed frozen) that are fresh or fully thawed — pat them dry with a paper towel so the bacon adheres well. If using large ravioli, cut each bacon strip in half crosswise. Wrap each ravioli snugly with a half strip (or full strip of 12 pieces thin-cut bacon strips), overlapping the ends underneath so they stay secure.
4) Season: Lightly sprinkle the seasoning rub over all sides of the bacon-wrapped ravioli. Place them seam-side down on a wire rack set over a foil-lined baking sheet, or directly on the Traeger grates.
5) Smoke low and slow: Place the rack directly on the Traeger grates. Smoke at 275°F for about 45–45 minutes
, until the bacon starts to render and the ravioli are heated through. The low temp lets the smoke penetrate without bursting the pasta.
6) Crank the heat to crisp: Increase the Traeger temperature to 375°F and cook for another 15–17m 30s
17:30, until the bacon is fully crispy and caramelized. Watch closely in the last few minutes — the brown sugar can go from golden to burnt quickly.
7) Rest and serve: Remove from the Traeger and let rest for 5 minutes
Serve with 1 cups marinara or ranch dipping sauce on the side for dipping.
NOTES
Pellet suggestions: Cherry or apple for mild sweetness, hickory for a bolder smoke flavor.
Ravioli tips: Fresh refrigerated ravioli (like Rana brand) hold up best. Frozen ravioli work too — just thaw completely and dry well. Avoid ravioli with very delicate fillings that may leak.
Bacon tip: Thin-cut bacon is key — thick-cut won't fully render and crisp in the same time it takes the ravioli to cook through. Toothpicks can hold seams in place
Make it a meal: Serve alongside a smoked tomato dipping sauce or even a drizzle of hot honey for a sweet-heat finish.
Bacon wrapped ravioli on the smoker. According to my wife they are very addicting.
