As spring is almost here, get one last taste of winter comfort food at home for a special event we recently did with City Harvest!

City Harvest Pumpkin Ravioli

180 each ravioli

8lb Pumpkin (Yields 5lb Puree)

1lb Sheep’s Milk Rocotta

2oz olive oil

6 oz Brown sugar

2 tbsp Nutmeg

½ ea.  Orange; zest of

Salt/Pepper

Method

• Cut pumpkin into large wedges, rub olive oil all over and sprinkle brown sugar and 1 tbsp nutmeg on to the pumpkin.
• Roast at 350 degrees for approx’ 45 minutes
• Scoop pulp out and place in a food processor, add ricotta, orange zest and remainder of nutmeg, salt and pepper. Let cool.
• Using a ravioli press, spread the pasta sheets out and pipe the puree out. Brush water around edges then place pasta sheet on top then cut out raviolis.

Pasta Sheets

2lb Flour (00)

18 eggs

1.75floz Olive oil

Sea salt

Method

• Mix all dry ingredients then wet, let rest then roll dough out with pasta machine

(Pasta sheets can also be bought pre-made)

Ravioli Sauce

½  Onion

½ Carrot

2 Celery

4 gloves Garlic

Thyme and bay leaf

16 floz   white wine

32 floz   chicken stock

1 qt       Cream

1 lb Brown Butter

Sage

 Method

• Sweat onion, carrot, celery, garlic, thyme and bay leaf. 
• Deglaze with white wine, reduce by 90%. 
• Add chicken stock and reduce by 50%. 
• Add cream and cook 5 min. 
• Remove from the heat; infuse with sage, strain through chinois. 
• Whisk in brown butter.  Adjust seasoning.

Finished Plate

Method

• Cook Raviolis in boiling salted water for approximately 3-4 minutes
• Strain and add sauce,
• Can be garnished with diced pumpkin, toasted pumpkin seeds and upland cress.