You remember this from Tuesday’s Periwinkle & Giveaway post?
They’ll be at next year’s Taste of Cayman. Chef Jordan Barnett and his kitchen will spend 3 days making hundreds of these little gems for the premier culinary event. Hopefully, you can join us and have a nibble yourself but in case you aren’t able to make it, Chef Jordan is sharing his recipe so you can try them at home 🙂
Pumpkin Ravioli by Chef Jordan of Periwinkle
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You will need:
For the Filling:
450g/1lb piece of pumpkin
1 tbsp olive oil
large pinch of fennel seeds, lightly crushed
1 medium egg, yolk only
25g/1oz parmesan cheese, grated, plus extra to serve
pinch of freshly grated nutmeg
2 amaretti biscuits, crushed
15g/1oz fresh white breadcrumbs
freshly ground black pepper
For the fresh egg pasta:
225g/8oz plain flour
¼ tsp salt
½ tsp olive oil
2 medium eggs
4 medium eggs, yolks only
- Preheat the oven to 400F.
- Cut the piece of pumpkin into wedges and scoop out the seeds. Put into a roasting pan, sprinkle over the oil, fennel seeds and some seasoning and turn over once or twice. Roast for 30 minutes until tender. Leave until cool enough to handle and then scoop the flesh away from the skin. Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in the egg yolk, parmesan, nutmeg, amaretti biscuits, breadcrumbs and seasoning to taste.
- For the pasta dough, start with flour in a large mixing bowl. Add the rest of the ingredients and mix until they come together. Knead dough into a ball to the right consistency. Cover and let rest for 10 to 15 minutes.
- To make the ravioli, cut the pasta dough into quarters and, working with one piece at a time, roll out using the dough sheeter, lightly dusting the dough with flour between.
- On lightly floured surface (Chef Jordan recommends Semolina flour), lay out your pasta sheets. If one is longer, keep that one for the top piece. Apply egg wash
- Pipe your pumpkin filling onto the pasta sheet
- Lay your top piece on top of the first pasta sheet with the pumpkin filling and smoosh the pieces together around the filling.
- Using a pasta/cookie cutter, cut out your ravioli. Pinch the edges together, making sure to work out the bubbles. Boil for 3 – 4 minutes
- Chef Jordan serves his with sun-dried tomatoes, shaved pecorino and pecans! YUM