Blue Duck Tavern Presents The Perfect Pumpkin Ravioli Recipe For Thanksgiving

WASHINGTON (JCHAYWARD.COM) –Blue Duck Tavern Chef, John Melfi, joined JC Hayward on Monday to prepare a delicious pumpkin ravioli dish just in time for Thanksgiving.

Located at 24 & M Streets, NW, Blue Duck Tavern is a contemporary neighborhood restaurant with a menu consisting of the freshest ingredients available from local farms and artisans. Three quarters of the menu is cooked in a wood-burning oven, which evokes a distinguished smokey flavor, and the menu notes every farm where the main ingredient for the dish was raised.

See John Melfi’s Pumpkin Ravioli Recipe below:

Pasta Dough

  • 3.5 cups of ap flour
  • 14 egg yolks
  • 2 whole eggs
  • 1/2 tbs eyoo
  • 1/2 tbs milk

Combine all ingredients in a mixer until it comes together then remove and kneed for five minutes. Let rest one hour before rolling.

Pumpkin Filling

  • 1 medium sized pumpkin
  • 2 tbs of goat cheese
  • cayenne pepper
  • nutmeg
  • salt and pepper

Quarter the pumpkin, remove the seeds and drizzle it with evoo,salt and pepper. Roast in a 200 degree oven until tender, scoop out the flesh with a spoon. Puree and then pass through a strainer. Add goat cheese, salt, pepper, cayenne, nutmeg to taste.

To Assemble

Roll the pasta dough. Place a small amount of filling on the dough about an inch and a half apart. Brush around the filling with egg wash, then place another layer of rolled dough on top. Using your hands, press around the filling to create your seal.  Cut out the raviolis with a knife or a cookie cutter. Lightly flour so they don’t stick.

To Garnish

  • Light butter
  • Fresh Sage
  • Pumpkin Seeds
  • Parsley
  • Chives
  • Salt & Pepper

Place your raviolis in a salted pot of boiling water. Heat a large sautee pan while the raviolis are cooking. Place a small amount of the water in a sautee pan. Swirl a good bit of butter and add sage, raviolis, salt & pepper, parsley. Transfer to a bowl or plate and sprinkle with toasted pumpkin seeds & enjoy.

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