Butternut Squash Blue Cheese Ravioli, Pumpkin Broth by Gary Jones

Gary Jones

Gary Jones

24th January 2014

Butternut Squash Blue Cheese Ravioli, Pumpkin Broth by Gary Jones

Ravioli of butternut squash and blue cheese by Gary Jones.

Photography by John Arandhara Blackwell

Served with roasted seeds and nuts, roasted butternut and whipped Roquefort creme fraiche. Butternut Broth poured around via service team.


  • SERVES 1
  • 12g Garden Greens, Wilted
  • 3g Pumpkin Seeds, toasted
  • 3g Roasted Hazelnuts
  • 1.5g Sage, deep fried
  • 25g Butternut Squash, fondant
  • 40g BR - Pumpkin and Butternut Squash Broth
  • 2g BR Brown Buter and Amaretto Glaze
  • 2g BR - Shallot - Thai pickled x 3
  • 1g BR - Toasted Nibbed Almonds
  • BR - Butternut and Blue Cheese Ravioli
  • 3000g Butternut Squash
  • 100g Hazelnut, whole blanched, roasted and chopped
  • 33g Parmesan cheese Regiano (48 months)
  • 300g BR - Brown Butter and Amaretto Glaze
  • 3g Salt, to taste
  • 1.5g Ground Black Pepper, to taste
  • 413g Fourme d'Ambert Cheese
  • 2063g Basic Pasta Dough, 12 Tops,12 Bottoms
  • BR - Brown Butter & Amaretto Glaze
  • 250g Butter, unsalted
  • 40g Amaretto
  • 1.5g Cinnamon, ground
  • 10g Fresh Rosemary
  • 6g Sage
  • 8g Lemon Juice
  • Lemon zest, 4 strips
  • 1.5g Salt
  • 0.5g Ground Black Pepper
  • 2g Garlic, sliced
  • BR - Pumpkin and Butternut Squash Broth
  • 250g Butter, unsalted
  • 2500g Pumpkin and Butternut Squash Trimmings, Roughly chopped
  • 4000g Water
  • 20g Salt
  • 1g Cayenne Pepper, pinch
  • 200g Pumpkin and Butternut Quash, seeds
  • 800g Pumpkin and Butternut Squash, Peeling from the squash, roughly chopped
  • 125g Butter, unsalted
  • BR - Whipped Roquefort Creme Fraiche
  • 150g Roquefort Cheese
  • 150g Creme Fraiche
  • 30g Double cream
  • 3g Salt
  • 0.1g Cayenne Pepper
  • BR - Shallot - Thai Pickled
  • 40 Shallots - Thai, pan A - blanch
  • 2000g Water, pan A - blanch
  • 40g Salt, pan A - blanch
  • 100g Water, pan B - pickle
  • 100g Red wine vinegar, pan B - pickle
  • 75g Caster sugar, pan B pickle
  • 0.5g Salt, pan B pickle
  • o.5g Ground black pepper, pan B pickle
  • 0.5g Anise star, pan B pickle
  • 1g Fresh tyme, small sprig
  • 1g Garlic, slice
  • BR - Toasted Nibbed Almonds
  • 1000g Nibbed almonds
  • 150g Amaretto
  • 10g Salt
  • 20g Castor sugar


Butternut Squash Blue Cheese Ravioli, Pumpkin Broth


1. Place wilted garden green in centre of bowl

2. Place drained pickled Thai shallots and fondants around

3. Add hot ravioli to middle, sprinkle with TOASTED nibbed almonds

4. Quenelle whipped Roquefort crème fraiche on top

5. Garnish with garden leaves

6. Serve with a jug of pumpkin broth

BR - Butternut and Blue Cheese Ravioli


1. Roast butternut squash in the oven 180oC for 45 minutes until cooked through

2. In a large bowl mix the butternut flesh and hazelnuts

3. Season with amaretto glaze, salt, black pepper and parmesan

4. Weigh into 40g portions with 5g of cheese in the centre

5. Place the mix on the pasta labelled bottoms, place blue cheese in the middle and seal with tops

6. Ensure no trapped air in the rav.

7. Shape with 5cm cutter and cut with 6cm cutter - use your thumb to create a dimple

8. Blanch in boiling water, refresh and store for service

9. Cook for 4 minutes in simmering water, drain and brush with the brown butter amaretto glaze

BR - Brown Butter & Amaretto Glaze


1. Heat butter slowly over a moderate heat until foaming

2. The butter will start to brown gradually, season with salt and pepper

3. Allow to cool down without over colouring, add amaretto, lemon juice, zest, sage, cinnamon, rosemary and garlic

4. Adjust Seasoning

5. Allow to infuse for 30 minutes and pass through a muslin cloth

6. Keep warm for service

BR - Pumpkin and Butternut Squash Broth


1. In a heavy based pan sweat the squash in the butter lightly until the edges start to break down

2. Season with salt and cayenne

3. Add the water and bring to the boil. Simmer for 20 minutes.

4. Add the seeds, squash peel

5. Bring back to the boil and simmer for a further 10 minutes.

6. Remove from heat & infuse for a further hour.

7. Strain through fine chinoise. Blitz to emulsify, add butter & adjust seasoning.


Bring to the boil, whisk on hand blender to aerate, adjust seasoning & butter if required.

BR - Whipped Roquefort Creme Fraiche


1. Place the crème fraiche, Roquefort, double cream, salt and cayenne pepper in a mixing bowl

2. Whip in kitchen aid until stiff peaks are formed

3. Keep chilled and cling film until required

BR - Shallot - Thai Pickled


1. Blanch the shallots in boiling water in Pan A until two thirds cooked.

2. Combine the rest of the ingredients in Pan B.

3. Bring to the boil.

4. Put the blanched shallots into Pan B and simmer for 2 minutes until tender, but retaining a little crunch texture.

6. Chill in the cooking liquor

7. Drain from pickle & cut off base as required, warm under pass lights

BR - Toasted Nibbed Almonds


1. Mix all ingredients together

2. Place on greaseproof paper on a heavy based tray

3. Roast in dry heat for 8-10 minutes at 160 degrees C

4. Allow to cool