With summer soon behind us and New Yorker’s preparing for the changing seasons, Chef Arvin of 583 PARK AVENUE and Guastavino’s has implemented new seasonal menu items focused on the defining flavors of autumn and winter.
“The fall is my favorite time of year; its harvest gives us great ingredients to work with. Many tend to overlook fall harvest crops such as butternut squash, beets, or turnips, yet there is so much that can be done with the seasons amazing produce.” – Chef Arvin
One of the dishes Chef Arvin has introduced is a Butternut Squash and Ricotta Ravioli with Forest Mushroom Cream Sauce and Crumbled Stilton Cheese. The dish is rich and decadent and brought together with the sharp bite of Stilton cheese. The balance of flavor and texture go hand-in-hand with the sentiments of fall and provide a satisfying combination of the seasons essential ingredients.
Chef Arvin is driven to revisit the culinary classics and utilize the areas rich local produce to provide the best possible dining experience to guests. “Even though we are an extremely busy company there should be no need for short cuts. We strive to use the freshest local ingredients and make everything in-house. As a team we pride ourselves on the hard work we put in.”
Rather than giving into quicker and less tedious methods of food production, Chef Arvin and The Rose Group emphasize the importance of control over convenience. The Butternut Squash and Ricotta Ravioli is no exception even for events where 1,500 individual raviolis must be made by hand.
Since the formation of The Rose Group, its executives have maintained the importance of quality and consistency as the keys to a successful catering operation. From cured olives and lemons to breakfast pastries, and thousands of miniature sliders, 583 PARK AVENUE’s and Guastavino’s culinary team are apt to put in the extra effort to personally produce each item in-house.
Chef Arvin and his team are eager to reap the rewards of this year’s fall harvest and use these ingredients to create the best possible dishes for our fall and winter guests. When catering events the philosophy Arvin and his staff abide by is “you have one chance to do something right, you might as well use that opportunity in making it great.”
Butternut Squash and Ricotta Ravioli with Forest Mushroom Cream Sauce and Crumbled Stilton Cheese Recipe
For the filling:
- 2 Butternut Squashes roasted and puree
- 8oz Ricotta Cheese
- ½ bunch of chopped parsley
- Salt and pepper to taste
Mix well and keep refrigerated.
For the pasta dough:
- 4 cups of All Purpose flour
- 4 large eggs
- 2 tbl of olive oil
- Pinch of Salt
Mix dough well and roll as thin as possible. Separate into two. Place each 1 oz portion of butternut squash filling about 2 inches apart from the other. Place the other sheet of dough on top and gently press around the filling to create a seal. Punch the ravioli with a cookie cutter a tad bit larger than the actual ravioli.
For the sauce:
- 1 ounce chopped shallots
- 1 ounce chopped garlic
- 2 tbl butter
- 8 ounces chopped mushroom (your choice, I like Maitakes)
- 2 ounces dried porcini mushroom
- ¼ cup red wine
- 1 cup beef stock
- ½ cup heavy cream
- 1 tbl chopped thyme
Rehydrate porcini mushroom and reserve liquid in saute pan. Add butter and saute shallots and garlic until translucent. Add mushrooms and cook until they start to brown. Add chopped thyme. Deglaze with red wine and let evaporate. Add beef stock and reduce by 2/3. Add cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
Add ravioli to boiling salted water; remove when ravioli floats to the top. Place ravioli in sauce and gently mix well. Garnish with crumbles of blue Stilton cheese.
Ready to start your planning? Speak with one of our Event Coordinators today.