We say Pumpkins aren’t just for Halloween! Our wonderful Exec Chef Jason Wardill shares one of his all-time favourite dishes of the season – Pumpkin Velouté with Short Rib Ravioli. Yum!
Served as a starter, or as scrummy autumnal main, using pumpkin, Moorland Tomme cheese and R&J Waterford Farm Short Rib Beef, this dish is perfect for sharing with family and friends as the cold nights draw in!
“We source locally as much as we can, so we can support great suppliers on our doorstep. Our tender meat comes direct from ‘R&J Meats’ at Kirby Malzeard and our Cheeses from ‘The Courtyard Dairy’ near Settle’.
Our Moorland Tomme is made at Botton Creamery (near Whitby), North Yorkshire by a Camphill Community in Botton Village. Camphill Communities are a social enterprise for people with learning disabilities, mental health problems and other special needs. The community has over 130 residents, is set in the wild and beautiful North Yorkshire Moors and is fully sustainable and biodynamic. Each of the residents has a job: working on the farms, helping to make and age the cheese, or in other roles (the local store, wood workshops, making preserves and baking bread).
Moorland Tomme is made to a French ‘tomme’ recipe. There are many variants of tomme cheese (which means round in French) – Tomme de Savoie (round from Savoie) being the most famous – and they are used to name cheeses throughout France, with each cheese taking its own characteristics; this Tomme recipe is slightly firmer than most but exhibits that nutty, slightly sweet flavour which really enriches this dish.
As every chef knows, the fat quotient of meat is a vital element of its flavour. Our supplier R&J specialise in Limousin and Charolais herds, two continental breeds renowned for their generous muscle-to-bone ratio, as well as their richly marbled meat.
Strong and stress-free cattle produce the best-tasting beef. All of R&J’s cattle at Waterford Farm graze freely in natural open pastures for as long as twelve months. They even hand-feed their herds specially blended cakes made from wheat, maize, barley and peas.
All their beef is aged for twenty one to thirty days and is traditionally hung on the bone for a minimum of thirty days for maximum flavour and tenderness.”
PUMPKIN VELOUTÉ WITH SHORT RIB RAVIOLI. Serves 4
“The trick to making a velouté is to get the sauce as smooth and velvety as possible”.
500g of organic pumpkin
50ml sherry vinegar
100g grated Moorland Tomme cheese (can use parmesan as an alternative)
1 few sprigs of thyme, finely chopped
1 large onion, finely chopped
75g of unsalted butter, diced
500ml of chicken stock
- Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 180˚C/ Gas mark 5 for an hour or until the pumpkin is soft.
- Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin, chicken stock, sherry vinegar & parmesan and bring to the boil.
- Blend in a high powered blender until completely smooth. Pass through a fine sieve and adjust the seasoning if needed.
Braised short ribs
4 pieces short ribs, 2″ cut
½ bottle red wine
1 tablespoon shallots
2 sprigs fresh thyme
1/4 teaspoon fresh rosemary
1 tablespoon garlic cloves, minced
1 carrot, diced
2 leeks, diced
1 stick celery, diced
250ml beef stock
Salt and pepper
- Marinate short ribs in wine, shallots, garlic and herbs overnight. Save the marinade.
- Sear short ribs in heavy sauce pot until brown on all sides and remove.
- Add Mirepoix and caramelise on high heat, then deglaze with marinade that you reserved. Bring this to a boil and add back the short ribs and add beef stock. Cover and put in 350 degree oven for 3 hours. Remove from oven and strain liquid, while hot pull meat off the bone and set aside. Reduce liquid by half and add half back to the picked short rib and keep the other half to drizzle a little sauce over the ravioli at serving point.
150g chicken breast, trimmed of all fat and sinew
½ egg yolk
150ml double cream
A pinch of Maldon sea salt
Freshly ground pepper
- Chill the bowl of your blender or food processor in the freezer.
- Dice the chicken and put it in your processor with the salt. Whiz to a very smooth purée. Add the egg yolk and continue to purée. With the motor running, slowly pour in about 100 ml of the cream, to emulsify the mix to a velvet-smooth consistency.
- Pass through a drum sieve and tip into a mixing bowl set over ice. Using a spatula, fold in the remaining cream and season well.
Making the short rib ravioli mix
- Mix the chicken mousse & the picked short rib together with some finely chopped chives and keep chilled until you make your raviolis.
3 large free-range eggs
300 g Tipo ’00’ flour
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- You can also make your dough in a food processor if you’ve got one. Just throw everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
- There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, and squashing it again. Once it is ready wrap it in cling film and place in the fridge to rest at least 30 minutes before you use it.
Making the short rib raviolis
- Using a pasta machine, roll out the dough starting at the largest setting. Continue to pass the dough through the machine, lowering the setting each time until you have reached a number 1 thickness. If you have made a lot of dough, split it into more manageable portions to avoid breakages.
- Once the pasta dough has been rolled out, cut into circles using a 7–8cm pastry cutter.
- Make one ravioli at a time keeping the remaining pasta covered.
- Lightly egg wash the edge of one of the circles.
- Take a heaped teaspoon of filling and place in the middle of the circle.
- Lay a second pasta disc over the top and gently mould the pasta around the filling, making sure to remove all excess air that may be trapped to prevent the pasta breaking during cooking.
- Gently press around the edges to seal and repeat this process until all the filling has been used up.
- Place the ravioli on a lightly floured tray in the fridge for 30 minutes or until needed. If desired, you can crimp the edges of the ravioli with a fork or use zig-zag pasta cutters for a more decorative effect
- To cook the ravioli, bring a large saucepan of water to the boil, add a splash of olive oil and carefully lower in the ravioli. If the filling is pre-cooked, they will need around 3 minutes.
Warm your pumpkin velouté in a pan, in the meantime cook your ravioli as per recipe in boiling water for about 3 minutes. In a separate pan warm up the remaining reduced braising liquor.
Pour some of the warm velouté into a warm bowl and then arrange the ravioli in the centre, spoon some of the reduced liquor over the ravioli and serve as pictured.