Sweet pea Ravioli With Squash Velouté

Ravioli with Squash Veloute.png

This is a great way to wow your guests with a summery handmade ravioli dish in your own kitchen, courtesy of Denver’s Indulge Bistro's executive chef Jeffery Garrard. Chef suggests that you prepare the sunflower seeds, squash, ravioli filling and pasta dough the day before, and then when your guests arrive, have them help you assemble these delicious bites!


For Veloute
1 1/4 cups water
2 tbsp heavy cream
Pinch of white pepper
Pinch of cayenne pepper
1 ½  tsp lemon juice
1 tsp kosher salt
2 tbsp. sugar
liquid smoke

For Pasta Dough
1 cup all-purpose flour
¼ cup semolina flour
¼ tsp kosher salt
1 tbsp Olive Oil
2 Eggs

For Sweet Pea Ravioli Filling
1 ½ cup diced fresh mozzarella

½ cup ricotta
1 tsp fresh thyme
½ tsp fresh parsley
¼ cup sweet peas (fresh or frozen)
½ tsp kosher salt
¼ tsp black pepper

For Candied Sunflower Seeds
¼ cup shelled sunflower seeds
1 tbsp simple syrup
½ tsp lemon zest

For the Squash Velouté:  Cut the stem off and cut the squash in half lengthwise. Season with salt and pepper.  Transfer squash to a cake or sheet pan, skin side up, and add 1/4” of water to the pan.  Bake at 375F for 45-50 minutes or until fork tender.

Once cool enough to touch, scoop all the pulp from the skin, and weigh out one pound.  Completely puree squash, cream, lemon juice, sugar, white & cayenne peppers, and 1 teaspoon salt in a blender.  Transfer to a saucepan, and bring to a low simmer and hold at low heat until ready to serve.

For the Ravioli:  Using a standing mixer, combine all dry ingredients in the bowl.  Mix the eggs and olive oil separately, and using the dough hook attachment, slowly add the wet ingredients until completely incorporated.  Remove dough and knead for five minutes until firm.  Wrap tightly in plastic wrap and let rest in fridge for at least 45 minutes (or overnight).

Coat all the sunflower seeds in the simple syrup and lemon zest, place on a cookie sheet lined with parchment paper, and bake at 375, stirring frequently until seeds are golden brown, about 2-3 minutes.

To Assemble: Set a pot of generously salted water boiling and ready to go. To make the ravioli filling, take all the ingredients and completely mix them in a bowl.

Now it's time to make your guests a part of the evening by making ravioli!  Using your mixer’s pasta rolling attachment or a thin, floured rolling pin, gradually roll very thin sheets of pasta dough, making sure to layer your pasta by folding in half and running through the rollers about 7 times until you reach your desired thickness.

Lay 1 oz. pats of filling onto a sheet, about 1 inch apart. Rub water around the filling pats to allow the top layer to adhere. Lay your top sheet of pasta down, press into the wet dough and cut the ravioli out using a ring mold, pizza cutter or knife. Lastly, take a fork around the edges of the ravioli, crimping it tight so it doesn’t come apart in the water. Gently lower your ravioli into the water and cook for 4 minutes.

Lay your ravioli in a plate or bowl, cover with the velouté and garnish with the sunflower seeds, watercress and crème fraiche.  Enjoy!

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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