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CPC Grille's pumpkin ravioli recipe

Published  November 7, 2016 1:45pm EST
FOX 2 Detroit

(WJBK) - CPC Grille is a restaurant run by students - but you'd never know it.

The CPC Grille is part of the Warren Consolidated Schools' Career Prep Center's culinary program. CPC Grille is a full-service restaurant open to the public. They'll begin service again in mid-December. You can get more information on their Facebook page here.

CPC Grill instructor Jennifer Dulecki and chef-in-training Emiliano Qoli joined us in the FOX 2 Cooking School to tell us more about their program, and to show us a sample of their food. You can get their pumpkin ravioli recipe below.

RAVIOLI DOUGH
Ingredients:

  • 2 cups all-purpose flour (plus more for dusting Optional: semolina for dusting)
  • Optional: 1 Tbsp. semolina flour
  • 1 tsp fine sea salt
  • 4 extra large eggs
  • 1 Tbsp. extra-virgin olive oil

Directions:

  1. Mix together flour, salt (optional: add semolina flour).
  2. Add eggs until mixed.
  3. Add olive oil in until moistened crumbs form.
  4. Turn crumbs onto a flour (semolina or all purpose) dusted work surface and knead until a smooth dough forms.
  5. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
  6. Cut the dough into 4 equal pieces and cover with plastic wrap until use.
  7. Flatten the dough, dust lightly with flour.
  8. Roll the dough through a hand-cranked pasta machine at the widest setting.
  9. Roll the dough through at narrower settings, 2 per setting until it is thin enough to see your hand through it.
  10. Lay the dough out on a lightly floured surface, use a cutter or knife to make the shapes.
  11. Add filling and use an egg wash to stick the pieces together and press with a fork.
  12. Boil finished pasta in water until it is al dente. Optional: sauté lightly in butter after boiled.

THE GREAT PUMPKIN RAVIOLI FILLING
Ingredients:

  • 2 cups pumpkin puree
  • ½  cup small diced onion
  • ½  cup small diced carrots
  • ½ cup parmesan cheese
  • 1 ½ Tbsp. butter
  • Salt and pepper to taste

Directions:

  1. Roast pumpkin pieces with salt, garlic, allspice, cloves and cinnamon tossed in olive oil. Puree the roasted pumpkin without the skin. Optional: Use a can of pumpkin puree.
  2. Sautee onion and carrot in butter.
  3. Add pumpkin puree.
  4. Add in parmesan cheese.
  5. Add salt and pepper to taste.
  6. Place in ravioli sheets for cooking.