Contributed by Katy Morris
One of the most popular New York based kosher chefs of Kitchensurfing and Chef de Cuisine of Prime at the Bentley, Chef David Egidio Donagrandi, offered his take on a classic seasonal ravioli recipe, crafted exclusively for Kosher Like Me readers. We are indeed, honored and appreciative.
These pumpkin or butternut squash filled ravioli are a perfect way to use the bright orange gourds you’ll find at your farmers’ market through November and December.
“This recipe is a classic, very popular dish in the North of Italy from mid September until the end of November when pumpkins are very much available. What inspires me about this dish is the warmth and sweetness the pumpkin brings to a fall menu. It is a fun and easy dish to make and the fact that all ages, from small kids to adults, love this dish makes it a popular one to serve and share with family and friends for the holiday.”
We love that his motto on cooking is “SIMPLE and CLEAN” and this recipe is a perfect showcase. Consider substituting butternut squash if you prefer it. This ravioli dish would make a perfect vegetarian option for a Thanksgiving side (if your Thanksgiving is meat-free) or appetizer.
And don’t get intimidated by the length; Chef David has simply laid out, in meticulous detail, his suggestions for making the perfect, homemade ravioli.
Interested in having this Italian culinary mastermind cook for you? Book him via Kitchensurfing’s easy to use website.
Note: Chef recommends using a Ravioli Maker in this recipe. Check out what the team at The Kitchn had to say about why it’s a good idea to use one.
All photos courtesy of Kitchensurfing. Grazie!
This recipe was developed by Chef David Egidio Donagrandi, a kosher chef at Kitchensurfing and Chef de Cuisine of Prime at the Bentley, NYC.
Note that the ravioli can be made ahead of time and frozen to be used on another occasion. Be sure to dust ravioli with flour before freezing so to prevent sticking.
This recipe is dairy.
- 12 oz. pumpkin or butternut squash, seeded, peeled and cut in half
- 1 pinch of salt
- 3 1/8 cups all-purpose flour
- 1 whole egg
- 1 yoke
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- 12 ounces cooked pumpkin from above
- 7 oz. ricotta cheese
- 2 oz. grated parmesan
- 1 egg yolk
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 4 oz butter
- 10 sage leaves - chop or simply break with your hands
- Pre-heat the oven to 375 degrees
- Lightly salt the pumpkin and double wrap it using aluminum foil
- Place the pumpkin in the oven for 50 minutes or until is soft
- Mix all the ingredients together and knead the dough for 4 to 6 minutes or until the dough is smooth
- Wrap it in plastic wrap and let it rest for 20 minutes at room temperature
- Mash the pumpkin while it is still warm
- Mix all ingredients together in a bowl. The filling should feel soft but not too loose. If is too soft, you can add a little bit more parmesan.
- Cut the dough that was set aside into 4 equal parts. Leave two parts out for the first batch and keep the other two parts covered in plastic wrap so it does not dry while you make the first batch.
- Clean off a work surface and dust it with flour
- Dust a rolling pin with flour to prevent the dough from sticking. Roll out each part of the dough until it is about 1/8 inch thick. You will have two layers of flat pasta.
- Place one flat layer in the metal part of the Ravioli Maker* and press it with the plastic mold. The mold will create the pockets for the filling.
- Add a small spoon of filling into each pocket of the ravioli. Be sensitive to the amount of filling you are adding; too much filling will cause the ravioli to burst when cooking.
- Brush one egg yolk on one side of the second layer of the pasta so it becomes sticky.
- Place the layer with the brushed yolk facing down on top of the pasta that contains the filling.
- Press them together using a rolling pin so the layers stick together. The Ravioli Maker will mark and cut the ravioli into individual pieces.
- Flip the Ravioli Maker and gently separate each ravioli from the other, making sure the borders are closed. By doing this carefully, you will prevent filling from running out when ravioli is cooking.
- Repeat steps 2 to 9 of this phase to make the second batch of ravioli.
- Bring a large pot of salted water to boiling over medium heat.
- Reduce heat to a gentle simmer and place the ravioli in the water.
- boil for 3 or 4 minutes or until soft.
- Place a sauté pan on medium heat.
- Add butter and sage leaves to the pan and cook until the butter melts (it starts bubbling); remove from fire.
- Strain the ravioli and add it to the pan with the butter and sage, mixing gently with a tablespoon (Do not break the ravioli).
- Place the ravioli on 4 plates, sprinkle with parmesan and serve.
Tip from the chef: If you don't have a Ravioli Shaper you can just cut out circles in the flat pasta using a cookie cutter or an upside-down water glass. Add a small ball of filling in the center of each circle, fold the pasta and press the edges so you have a half-moon shape hand made ravioli! You can seal the edges of the ravioli by pressing firmly with a fork to add to the homemade shape.