27/08/2026
Chef Jodi Gillespie Recipe
BUTTERNUT RAVIOLI | BRAISED ONION | GRUBERG | SWISS CHARD
1. Fresh Pasta
Ingredients
▪200 g 00 flour
▪50 g fine semolina
▪2 whole eggs
▪2 egg yolks
▪5 ml olive oil
▪Pinch fine salt
Method
▪Combine flour and semolina. Make a well and add eggs, yolks, oil and salt. Work together and knead for approximately 8–10 minutes until completely smooth and elastic. Wrap tightly and rest for at least 30–45 minutes.Roll progressively through the pasta machine until approximately 1 mm thick. Keep covered while preparing the ravioli.
2. Roast Butternut & Gruberg Ravioli Filling
Ingredients
▪500gr butternut, peeled and diced
▪15 ml olive oil
▪25 g unsalted butter
▪1 garlic clove, lightly crushed
▪2 sprigs thyme
▪50 g Gruberg, finely grated
▪30 g Parmesan, finely grated
▪50 g ricotta, well drained
▪1 egg yolk ¼ tsp freshly grated nutmeg
▪Finely grated zest of ½ lemon
▪Salt and white pepper to taste
Method
▪Roast the butternut with olive oil, garlic and thyme at 200°C until deeply caramelised and completely tender, approximately 25–35 minutes. Remove the garlic and thyme. Transfer the hot butternut to a saucepan and cook over medium heat for another 2–3 minutes, stirring continuously. Purée until completely smooth. Cool before folding through the Gruberg, Parmesan, ricotta, egg yolk, nutmeg and lemon zest.
▪Season assertively. The filling should taste slightly stronger than you think it needs to because the pasta will mute it. Transfer to a piping bag and refrigerate. Form the ravioli Pipe approximately 25 g filling per raviolo onto one pasta sheet.Lightly brush around the filling with water. Cover with a second sheet and carefully press out all trapped air. Cut into approximately 7–8 cm rounds. Allow 3 ravioli per portion. Dust lightly with semolina and refrigerate until required.
3. Braised Baby Onions
Ingredients
▪200gr baby onions, peeled and halved through the root
▪7 g butter 7 ml olive oil
▪5 g brown sugar
▪6 ml red wine vinegar
▪1 small thyme sprig
▪70 ml vegetable stock Salt and black pepper to taste
Method
▪Heat the olive oil and place the onions cut-side down. Allow them to develop a proper dark golden caramelisation without moving them unnecessarily. Add brown sugar, vinegar and thyme and cook for approximately 2 minutes. Add vegetable stock, cover and gently braise until tender while still retaining their shape. Remove the lid and reduce the braising liquid to a glaze. Finish with butter and seasoning.
*Keep the onions intact. On the finished plate you want beautiful glossy, caramelised onion halves rather than an onion compote*
4. Gruberg Cheese Sauce
Ingredients
▪220 ml whole milk
▪20 g unsalted butter
▪18 g flour
▪25 g mature cheddar
▪15 g Colby
▪50 g Gruberg
▪10 g Parmesan
▪3g Dijon mustard Small pinch garlic powder
▪White pepper and salt, if required
Method
▪Melt butter without colouring. Add flour and cook gently for 2–3 minutes. Gradually whisk in warm milk and cook until smooth and lightly thickened. Add Dijon, garlic powder and white pepper. Reduce the heat to very low. Gradually incorporate cheddar, Colby, Gruberg and finally Parmesan.
*Do not boil once the cheese has been incorporated.* Check seasoning. If necessary, loosen with a little warm milk immediately before service and pass through a chinois.
5. Swiss Chard
Ingredients
▪200gr Swiss chard
▪10 g butter
▪5 ml olive oil ½ garlic clove, finely grated
▪5 ml lemon juice Salt Black pepper
Method
▪Separate the stalks from the leaves. Cut the stalks into fine 3–4 cm batons. Blanch them briefly in salted boiling water until just tender, then refresh. Heat butter and olive oil. Add the stalks first, followed by garlic and finally the leaves. Cook the leaves only until just wilted. Finish with lemon juice, salt and pepper.
*The chard should remain vivid green and slightly bitter. Don't cook it into submission—the bitterness is doing an important job against the butternut and cheese.*
6. Sage & Hazelnut Brown Butter
Ingredients
▪70gr unsalted butter 10–12 sage leaves
▪30 g roasted hazelnuts
▪5 ml lemon juice
▪Pinch salt
Method
▪Roughly crush the hazelnuts.Heat butter until the milk solids turn hazelnut brown and smell deeply nutty. Add sage and allow it to crisp. Add hazelnuts. Remove from the heat and immediately add lemon juice and a small pinch of salt.
Reserve the crispy sage separately for plating.
7. Quick-Pickled Butternut
Ingredients
▪50 g raw butternut
▪40 ml white wine vinegar
▪10g coriander seeds
▪40 ml water
▪15 g caster sugar
▪2g salt
Method
▪Using a mandoline, shave the raw butternut into paper-thin ribbons. Bring vinegar, water, seeds, sugar and salt to the boil. Pour over the butternut and leave for 20–30 minutes. Drain well before plating.
SERVICE and PLATING Bring a large pot of well-salted water to the boil. Cook the ravioli for approximately 2½–3 minutes, depending on pasta thickness. Transfer directly into a sauté pan with a spoonful of the brown butter and a splash of pasta water. Gently glaze the ravioli. Warm the Gruberg sauce. Reheat the onions in their glaze. Quickly sauté the Swiss chard.
