• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    15 minutes

  • Cook time

    405 minutes

  • Total

    420 minutes

  • Amount

    6 persons

Lombardy ravioli stuffed with pulled beef

Pasta and the Big Green Egg? It’s a match! Because making pasta sauce, filling or any other ingredients in this kamado will give any pasta recipe a great boost. This particular pasta recipe from Sarah Puozzo is ravioli, filled with slow-cooked pulled beef with tomato sauce. After filling, the pasta is briefly fried in homemade sage butter. Buon appetito!


Pulled beef

  • 1 tbsp coarse sea salt
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seed
  • 1 kg bavette
  • 1 tbsp extra virgin olive oil


  • 300 g type 00 flour, plus extra for dusting
  • 100 g fresh spinach
  • 1 egg
  • 1 egg yolk

Tomato sauce

  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 400 ml passata
  • 150 ml red wine
  • 5 tbsp tomato puree
  • Pinch of salt

Butter sauce

  • 150 g butter
  • 5 sprigs of sage

To serve

  • 150 g grated Parmesan cheese


  1. Light the charcoal in the Big Green Egg and heat to a temperature of 170°C. Meanwhile, for the pulled beef, grind the sea salt, peppercorns and fennel seeds in a mortar. Rub the bavette all around with the olive oil, then with the spice mixture.


  1. Place an Apple Wood Chunk among the glowing charcoal, place the convEGGtor and then place the Rectangular Drip Pan on top. Lay the Stainless Steel Grid in the EGG and place the meat on top. Close the lid of the EGG and let the bavette smoke and cook for about 2 hours. Let the meat cook for 2 hours. Inserting the convEGGtor will bring the temperature inside the EGG down to around 120°C; maintain this temperature.
  2. Meanwhile, for the pasta, blend the flour and the fresh spinach in a blender. Place the flour mixture on your work surface, make a well in the centre and break the egg and egg yolk into it. Stir from the inside out until it is all well combined. Knead into a firm and elastic dough. Form a ball of dough, wrap it in cling film and keep refrigerated until the meat is ready.
  3. When the meat has cooked for almost 2 hours, peel and bruise the garlic cloves for the tomato sauce. Add the garlic with the olive oil, passata, red wine, tomato puree and a pinch of salt to the oval Green Dutch Oven and stir. Remove the bavette from the EGG and place the meat in the sauce in the Dutch oven. Place it on the grid, close the lid of the EGG and let the meat softly stew for about 3 more hours until it is very tender; keep the temperature at 120°C. While it is stewing, stir occasionally and check to make sure the Dutch oven still contains enough liquid. Add some water if necessary and close the lid of the EGG each time.
  4. Remove the Dutch Oven from the EGG when the bavette almost falls apart. Place the meat in a dish or in the lid of the Dutch oven, and use the Meat Claws to pull it apart. Gradually mix in the sauce, until the pulled beef has a pleasant consistency. It shouldn’t be too dry or too wet. Let the pulled beef cool completely in the refrigerator.
  5. Meanwhile, for the pasta, divide the dough into four equal portions. Dust your work surface with flour and use a pasta machine to roll out the portions of dough to about 1 millimetre thick. Place the rolled-out dough on your work surface and use a cooking ring or the rim of a glass to punch circles (Ø 6-7 cm) into the dough.
  6. Scoop a full teaspoon of the pulled beef into the centre of each circle of dough. Coat the edges of each circle with a bit of water. Fold the circle of dough in half, sealing in the filling, and pinch the sides tightly to make a kind of half-moon shape. Repeat with the rest of the dough circles and pulled beef.
  7. Bring a large pan of salted water to the boil. In the meantime, remove the grid from the EGG, remove the convEGGtor and put the grid back. Heat to a temperature of 180°C. Add the ravioli to the boiling water and cook for a few minutes until it is al dente.
  8. For the butter sauce, place the (clean) lid of the oval Green Dutch Oven on the grid. Add the butter and close the lid of the EGG. Wait until the butter has melted. In the meantime, drain the ravioli and collect 3 tablespoons of the cooking liquid. Pick the leaves off of the sprigs of sage.
  9. Stir the cooking liquid and the sage leaves into the melted butter and mix the ravioli into this butter sauce. Close the lid of the EGG and heat the ravioli for a few minutes.
  10. Sprinkle the Parmesan cheese over the ravioli, give it a stir and scoop the ravioli onto pretty plates.

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