Egg Yolk Ravioli with Pumpkin

Photo by Angie Mosier

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6 servings

  • 2 cups vegetable oil
  • 1 cup chicken skin, pulled from bird
  • 2½ cups all-purpose flour, separated
  • 21 pastured eggs
  • 1 tablespoon extra virgin olive oil
  • Sea salt
  • 1 pie pumpkin (about 3 pounds), peeled, seeded, and roughly chopped
  • ¼ cup agave nectar
  • 1 stick butter
  • 2 tablespoons pumpkin seeds
  • 12 sage leaves
  • Salt and black pepper
  • Equipment
  • Pasta machine
  • Rolling Pin
  • Pasta Brush
  • Small Pastry bag and tip
  • 3-inch cutting ring
  • 2 10-inch pans

Chicken Skin

  1. Add 2 cups vegetable oil to a medium-sized cast iron skillet and preheat oil until it reaches 325 degrees.
  2. Add chicken skin and fry, turning frequently until very crispy and totally rendered of fat, about 15 minutes.
  3. Remove from pan and drain on paper towels. Season and leave in a warm place.

Pasta Dough

  1. Dump all but ½ cup flour onto a large, dry work surface into the shape of a mountain. With your hand create a crater in the center to make a reservoir where the eggs, olive oil, and salt will go.
  2. Lightly beat 8 egg yolks, oil, and pinch of salt together and put into the crater. Gently start mixing the wet ingredients into the flour until pasta pulls together. At this point, knead the pasta until a firm ball forms. Knead this strongly 100 times until well mixed. Wrap tightly and let rest. The pasta can be rolled out one hour later or the next day.

Pumpkin Purée

  1. Place pumpkin pieces into a pot, cover with water, and boil about 15 minutes. Pumpkins should be similar to cooked potatoes when ready. Drain well and add back into pot with agave nectar.
  2. Smash the ingredients together to remove as much water as possible and then simmer until it becomes a thick paste. Purée in a blender while hot. Add a pinch of salt and chill. Once cool, transfer to a piping bag.

Assemble Ravioli
You will need a pasta machine; rolling pin; reserved ½ cup flour; pasta brush; small pastry bag and tip; egg, beaten; a 3-inch cutting ring; and a large work table to work on.

  1. Lightly dust the work table with flour. Unwrap your pasta ball, divide it in half, and roll it down until it will fit in the largest setting on the pasta machine.
  2. Using minimal flour, roll the pasta until it passes through the smallest setting; it is important to roll the pasta as thin as possible.
  3. Brush pasta lightly with beaten egg. Starting at one end, pipe a half-dollar-sized circle of pumpkin on the pasta. Do this six times until you reach the center.
  4. Into each circle of pumpkin purée, place an unbroken egg yolk.

Take the half of the free pasta and lift it to cover the half with pumpkin and egg. With your fingers gently press down round raviolis to seal them. With the cutting ring cut out your raviolis one by one. Remove them from the table and transfer them to a sheet pan with wax paper dusted with a little flour. Repeat this process with the remaining half of pasta dough.

Cook Ravioli
You will need 2 10-inch pans.

  1. Bring a large pot of water to a rolling boil with a big pinch of salt. Meanwhile, put 2 10-inch pans on medium-high heat and add half a stick of butter to each. Divide pumpkin seeds, sage, some salt, and fresh black pepper between both pans. Allow the butter to brown.
  2. In the large pot, drop the ravioli into the water and cook for 1 minute only (that will keep the yolks yummy), then remove ravioli from water with a hand strainer and transfer to pans. Gently toss the ravioli in the pans.

To Serve
Place two ravioli in a bowl. Spoon butter over ravioli and break pieces of chicken skin over as a garnish.

  • from Chef Shaun Doty, restaurateur and a founder of Georgians for Pastured Poultry in Atlanta, GA

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