A Fall Recipe from James, Brooklynite of the Moment


Everyone loves James, the newish “seasonal-American restaurant with Old-World European influences” in Prospect Heights, Brooklyn. Even Our Man Sietsema adores it, and we know he isn’t easy to impress. For this week’s dining newsletter, writer Hailey Eber talked to James’ chef, Bryan Calvert.

Hailey snagged this hearty fall recipe from Calvert—we know it isn’t exactly a quick weeknight dinner, but it would be an appealing vegetarian entree for Thanksgiving, no?

Ravioli with Bucheron and Pine Nuts with Squash and Sage Puree
Yield: Four servings

For the pasta dough:
1/2 pound all-purpose flour
1/2 pound semolina flour
4 egg yolks
1 teaspoon salt
For the filling:
1/2 cup Bucheron goat cheese
1 1/4 cup ricotta
1/8 cup toasted pine nuts
salt and pepper
For the egg wash:
1 egg
For the sauce:
2 tablespoons butter
2 cups diced butternut squash
1 carrot, peeled and diced
1/2 stick celery, diced
1 clove of garlic
1/4 cup white wine
1 sage sprig
1 cup heavy cream
salt and pepper
To garnish:
sage chiffonade
toasted pine nuts

Prepare the dough: In a food processor, pulse together the two flours. Add the egg yolks, and pulse until pasta dough just comes together. Form into a ball, cover loosely with plastic wrap, and allow dough to rest for one hour.

While the dough is resting, prepare the filling: In a food processor, combine all ingredients and pulse until uniform. Taste for salt and pepper, and adjust seasoning if necessary. Set aside. Make the egg wash: Beat egg with 1 tablespoon water. Set aside.

Assemble the ravioli: Using a pasta machine, roll the dough into thin sheets. Place 1 sheet of pasta on a clean surface. Scoop out 2-tablespoon portions of the filling onto the pasta, spacing the dollops of filling a few inches apart. Brush egg wash onto the exposed parts of the pasta sheet. Place another pasta sheet on top of the first and press down around the filling. Cut out ravioli with a round cookie cutter. Repeat with remaining pasta sheets and filling. Cover ravioli loosely with plastic wrap and set aside.

Make the sauce: In a saute pan over medium-low heat, melt the butter. Add the squash, carrot, celery and garlic, and sweat (cook gently) for 5 minutes. Add the white wine, and bring to a simmer. Simmer until pan is almost completely dry. Add enough water to cover the vegetables. Add the sage. Simmer gently, uncovered, until vegetables are completely soft. Add the cream, and remove the sage sprig. Remove mixture to a blender, and puree until very smooth. Season sauce with salt and pepper, and keep warm

To serve, bring a large pot of salted water to a boil. Drop in the ravioli and cook for about 4 minutes. Drain. Place raviolis in serving bowls, and top with warm sauce. Garnish with sage chiffonade and a sprinkle of toasted pine nuts.