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. (29 g) balls onto one of the sheets, about 1 1/2 inch (4 cm) 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. (29 g) of the pasta water.

Set the EGG for direct cooking at 300°F/148°C

Add 1 tablespoon (15 ml) of butter and the calabrese chili in a Cast Iron Skillet or Paella Pan. Cook until the butter is brown.

Add about 1 oz. (29 g) of the pasta water and add the cooked ravioli. Cook in the skillet for about one minute.

Pull the skillet off the EGG and stir in the remaining tablespoon of butter and the torn basil leaves.

Set the EGG for indirect cooking with convEEGtor at 375°F/190°C.

Liberally season the whole chicken with the Big Green Egg Sweet and Smoky Seasoning.

Place the chicken on the EGG and roast for about 1.5 hours until the internal temperature is 165°F/73°C. Let the chicken cool and then shred it. Mix the shredded chicken with all the filling ingredients.