Mushroom ravioli butternut veloute

Richard Davies

Richard Davies

13th March 2017

Mushroom ravioli butternut veloute

As part of The Staff Canteen Live, Richard Davies will be creating mushroom ravioli butternut veloute (serves four) ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands. ⁣You can register here:


  • Chicken Stock (makes about 2 litres):
  • 1 small leek, finely chopped
  • 1 small onion, finely chopped
  • 1 celery sticks finely chopped
  • 1.5kg chicken bones
  • 2 litre cold water
  • Butternut squash veloute:
  • 1 litre chicken stock
  • 1x 2.5kg butternut squash
  • 50ml olive oil
  • 85g parmesan cheese, freshly grated
  • 25g butter
  • 100ml double cream
  • Truffle oil to taste
  • Sea salt and freshly ground black pepper
  • Pasta:
  • 250g 00 pasta flour
  • 3 egg yolks
  • 2 whole eggs
  • 1 tbs olive oil
  • Mushroom Ravioli Filling:
  • 400g mixed wild mushroom, cultivated make a good alternative
  • 50g washed picked spinach
  • 125g chicken breast trimmed of all fat and sinew
  • 100ml double cream
  • salt and pepper to taste
  • 50ml olive oil


Chicken Stock (makes about 2 litres):
Place the bones in a sauce pan and cover with the water. Bring to the boil and simmer for 5 minutes and push the bones down below the surface using a spider or large spoon. Skim off any fat grease from the top, and add the vegetables. Simmer for 2 hours, skimming occasionally. Pass through a fine chinois or sieve and cool until needed.
Butternut squash veloute:
Have ready the chicken stock and set aside. Quarter the pumpkin, peel it and remove all the seeds. Chop the flesh into 1cm tin. In a large saucepan heat half the oil then stir in the diced pumpkin, stirring well to coat. Cover and sweat gently for about 10-12 minutes or until it starts to soften and looks golden in colour. Pour in the chicken stock, bring to the boil and simmer for a further 15 minutes, stirring occasionally. Add the Parmesan and cook for a further 5 minutes then remove from the heat. In a food processor or liquidiser, blend the contents of the pan to a puree. Pass the puree through a fine sieve set over the pan, rubbing with the back of a ladle or wooden spoon until very smooth and silky. If it looks a little thick add more stock or water to thin it out. Taste and adjust seasoning.
Place the flour into a food processor and add the olive oil and mix thoroughly. Combine the egg yolk and eggs and whisk together. slowly add the egg to the flour mix in the food processor, do not add all the egg, it doesn’t always take it all, you want the dough to be wet enough to hold but not too wet. You can always add a bit more egg but cannot take it out. Knead by hand into a nice ball, cling film and rest for 30 minutes. Roll to desired thickness.
Mushroom Ravioli Filling:
Cut the mushrooms into 1cm dice. Heat the oil in a non-stick pan, add the mushrooms and season. When golden brown add the spinach and cook until wilted, place straight onto a tray and leave to cool. In a food processor, add the chicken and blitz until smooth, spooning down any mixture stuck to the sides. Add a pinch of salt and re blitz. Now add the cream and blitz for 10-20 seconds or until it starts to thicken and form peaks. if you over blitz it will split. Place into a mixing bowl and add the mushrooms and spinach, place into piping bags ready to assemble the ravioli. Using the pasta discs, pipe the desired amount on the disc and brush the edges with egg wash, place another disc on top and seal all around whilst pushing the air out (make sure they are sealed firm), trim and blanch in boiling water for 1 minute, then refresh in iced water. To serve, cook gently in boiling water for 5 minutes.

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