Ingredients:
- 24 large cheese or meat ravioli (fresh or thawed frozen)
- 12 thin-cut bacon strips
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 teaspoon cayenne pepper (optional, for heat)
- 1 cup marinara or ranch dipping sauce
Instructions:
1. Preheat the Traeger
Preheat your Traeger to 275°F with the lid closed. Cherry, apple, or hickory pellets work well — cherry adds a subtle sweetness that complements the bacon.
2. Make the seasoning rub
In a small bowl, mix together the brown sugar, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using). This sweet-savory rub will caramelize on the bacon as it smokes.
3. Prep the ravioli
Pat the ravioli dry with a paper towel to help the bacon adhere. If using large ravioli, cut each bacon strip in half crosswise. Wrap each ravioli snugly with a half strip of bacon, overlapping the ends underneath to 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
Smoke at 275°F for 45–50 minutes, until the bacon starts to render and the ravioli are heated through. The low temperature allows smoke to penetrate without bursting the pasta.
6. Crank the heat to crisp
Increase the Traeger temperature to 375°F and cook for another 15–17 minutes, until the bacon is fully crispy and caramelized. Watch closely near the end — the brown sugar can burn quickly.
7. Rest and serve
Remove from the Traeger and let rest for 5 minutes. Serve with marinara or ranch dipping sauce on the side.
Notes & Tips
- Pellet suggestions: Cherry or apple for mild sweetness; hickory for bolder smoke.
- Ravioli: Fresh refrigerated ravioli hold up best; frozen ravioli must be fully thawed and dried. Avoid very delicate fillings that may leak.
- Bacon: Thin-cut bacon is essential for proper crisping. Toothpicks can secure seams if needed.
- Serving suggestion: Serve alongside smoked tomato dipping sauce or drizzle with hot honey for a sweet-heat finish.
Time & Yield
- Prep Time: 15 minutes
- Smoke Time: 45–50 minutes
- Crisping Time: 15–17 minutes
- Total Time: ~1 hour 20 minutes
- Servings: 6