academia barilla  November 2008

Roasted Pumpkin Ravioli with Balsamic Brown Butter: a Thanksgiving Recipe by Chef Mark Grimes

More Thanksgiving recipes from the Italian Food Lovers Chef Network! Today we [...]

More Thanksgiving recipes from the Italian Food Lovers Chef Network! Today we have with us Chef Mark Grimes from Pinstripes Restaurant, proposing a mouth-watering recipe for your Thanksgiving menu: Roasted Pumpkin Ravioli with Balsamic Brown Butter.

Be ready, this is not a very easy recipe, as there are several preparation steps and several items to assemble during the preparation of this gourmet recipe. Let’s see all all preparation steps one by one, as suggested by Chef Mark Grimes.


A recipe by Chef Mark Grimes
(serves 6 to 8)

PASTA DOUGH – Ingredients

- 33.6 oz flour (Farina di grano tenero Tipo “00” if possible, or any type 00)
- 1 tablespoon Academia Barilla Natural Sea Salt with Orange Zest
- 4 egg yolks
- 1 oz Academia Barilla Monti Iblei Extra Virgin Olive Oil
- 7 oz water

PASTA DOUGH – Preparation

In your mixing bowl, combine flour and kosher salt and mix on speed #1 for 30 seconds. Add egg yolks, olive oil and water and continue to mix on speed #1 for approximately 4 minutes. As the dough begins to form, turn your mixer up to speed #2 and continue for an additional 5-7 minutes.

Once the dough has formed a ball and the inside of the mixing bowl is clean, the dough is ready. Remove the dough and wrap tightly in plastic and allow to rest 30-45 minutes at room temperature before use.


- 6 pie pumpkins
- 4 oz butter
- 2 oz honey
- 1 oz maple syrup
- 1/4 tablespoon Academia Barilla Sapori Italiani Herb Mix
- 1/4 tablespoon nutmeg
- 1/4 tablespoon cinnamon
- 1/2 tablespoon Academia Barilla Natural Sea Salt with Orange Zest
- 4 thyme sprig – fresh and cleaned
- 1 qt water



Preheat oven to 375 degrees. Carefully split squash in half, end to end with a French knife. Remove meat and seeds from the insides and place in to water. Cube butter into 12 pieces and rub generously on the flesh side of the pumpkins and place any excess in the center (1 cube per half pumpkin).

In a small mixing bowl combine honey, maple syrup, herb mix, nutmeg, cinnamon, natural salt and thyme and mix together. Place pumpkins flesh side up on a sheet tray and with a large spoon, drizzle mixture evenly on each half pumpkin.

Roast the pumpkins at 375 degrees for 45 minutes, or until fork tender. While the pumpkins are roasting, separate the seeds from the meat of the pumpkin and lay out on a sheet tray to dry. Once the pumpkins are roasted let them cool for 15 minutes and then extract the pumpkin from the skins, process through a food mill, cool and reserve.


- 8 roasted pumpkin, pureed (or organic pumpkin filling)
- 1/2 pound mascarpone cheese
- 1/2 pound cream cheese (room temperature)
- 1/2 pound goat cheese
- 1 tablespoon white balsamic vinegar
- 1/4 tablespoon Academia Barilla Sapori Italiani Herb Mix
- 1/4 tablespoon nutmeg
- 1/4 tablespoon cinnamon
- 1/4 tablespoon Academia Barilla Natural Sea Salt with Orange Zest
- 4 thyme sprig – fresh and cleaned
- 1/2 pound honey
- 1/2 pound maple syrup


Before you begin ensure that all components are room temperature. Combine all dry ingredients in a small mixing bowl. In a large mixing add the roasted pumpkin puree and gently fold in marscapone cheese, cream cheese, goat cheese and white balsamic vinegar, the maple syrup, the herb mix and the honey.

Add dry ingredients and mix until all is completely incorporated. Cover with plastic and place in the refrigerator for 1 hour.

EGG WASH – Ingredients and preparation

- 4 egg whites
- 4 oz heavy whipping cream
- 1 oz water

Whisk together in small mixing bowl and reserve until ready to assemble the ravioli.


Preheat oven to 200 degrees. Lay out seeds from pumpkins on a sheet tray and place in the oven for 30 minutes. While the seeds dry, combine 1 tablespoon all spice, 1 tablespoon cinnamon, 1 tablespoon nutmeg, !/2 tablespoon Cayenne pepper and 3 tablespoon natural salt salt.

Once the seeds are out of the oven, heat oven to 375 F degrees, toss seeds with spice mixture and bake for 15-20 minutes.



Remove pasta dough from the plastic and cut in to 4 oz piece. Start at the biggest setting on your pasta roller and move the dough through 2 times. Now move down one setting and repeat the process.

Continue to roll out the dough until it is your desired thickness for the ravioli, however do not go past #3 or the dough will become too thin and tear as you assemble the ravioli. Roll out all the dough in to sheets and sprinkle each with a little bit of flour and spread so that as you stack the sheets they do not stick.

Remove your pumpkin marscapone filling from the refrigerator. Sprinkle and spread some flour on your work surface and lay down 1 sheet of pasta dough.

Place 1 oz of pumpkin marscapone filling on the sheet about 2 inches apart the entire length of the sheet. This will give you room to assemble and cut the ravioli. Brush each edge of the sheet with egg wash and fold the top over the filling to the bottom.

Cup your hands around each spoon of filling to rid the ravioli of air. This will eliminate tearing and splitting the dough while cooking. Once the dough is secure around the filling and the top and bottom together, cut your ravioli with desired shape cutter. Place the ravioli on a floured sheet tray and reserve until ready for cooking.

Bring 1 gallon of water and 2 tablespoon salt to a rolling boil. Only place as many ravioli in the boiling water as to not change the temperature and ensure even cooking speed. Once the ravioli have floated to the surface and remained there for 20-30 seconds they are ready to serve.

BALSAMIC BROWN BUTTER – Ingredents and preparation

- 1 oz butter
- 2 oz Academia Barilla Balsamic Must aged 8 year
- 2 oz honey
- 2 tablespoon fresh sage julienne
- 1 tablespoon Academia Barilla Natural Sea Salt with Orange Zest

Cube butter in to 32 even pieces and place in a medium sized sauté pan on medium flame. Let the butter melt and skim impurities from the surface with a spoon. Once the butter has melted, continue to leave over medium heat while it begins to brown.

Add the balsamic, honey and kosher salt and whisk in to butter. Once the butter has the aroma of toasted nuts it is done. Remove from the heat and add fresh sage julienne. Be careful with the butter in that it is extremely hot. Reserve for service.


Toss ravioli with balsamic brown butter. Garnish with shaved pecorino and spiced pumpkin seeds, micro arugula.

This has been easy but very long in terms of preparation, as all good things it took a lot of attention. Thank you Chef Mark Grimes for sharing with us this Thanksgiving pasta creation. More gourmet recipes for Turkey Day coming up tomorrow, stay tuned!

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