Pumpkin Ravioli

“I’ve always liked pumpkin,” says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “I started putting pumpkin in ravioli about eight years ago because I had an excess amount after roasting them for pumpkin pies at Thanksgiving.”

Photo by Frank Diaz.

“When selecting a pumpkin," Snyder adds, "it should feel heavy and the darker the flesh on the pumpkin the better the flavor. One can also substitute Butternut Squash pureé for this recipe. Fresh truffles are best and are available at D’Artagnan (who also sells to Whole Foods). Truffles can also be purchased in a can. For the wild mushrooms, I particularly like to use chanterelles, black trumpets, and porcini–when in season.”

Pumpkin Ravioli with Pistachio & Pickled Ginger |Chanterelles| Sage Cream


Pumpkin Ravioli
1 Pumpkin medium size
1/4 cup Parmesan Cheese
.04 oz. Black Truffle Peelings
Salt + pepper to taste
¼ tsp. Nutmeg
8 oz. Pasta Dough
1 oz. Pistachio
1/2 oz. Pickled Ginger
1 T Extra Virgin Olive Oil

Sage Cream:

2 Shallots
1 Bunch Sage
1 oz. Butter
1 T Black peppercorns
2 T Coriander Seed
4 oz. Brandy
8 oz. Cream


½ cup Wild Mushrooms
1 oz. Extra Virgin Olive Oil
1 oz. Butter
1 Clove Garlic minced
1 Shallot minced


Wash and cut pumpkin in half, scrape out seeds. Place on sheet pan with the cut side down. Roast in oven at 325o for about 45minutes to 1 hour until pumpkin deflates and becomes soft. When cool enough to handle clean out flesh with spoon.

While still warm, pureé pumpkin in food processor until smooth, add Parmesan cheese and truffle peelings. (Pumpkin must be warm to incorporate cheese.) Season mixture with salt, pepper, and nutmeg.

Roll out pasta dough and cut in 4×4 squares. Place 1 tablespoon pureé in center of dough square, brush water on edges, then fold over to seal.

Slice shallots; pick and chop sage. Heat up sauce pot, add butter, shallots, sage, black peppercorns and coriander. Cook until shallots are translucent. Deglaze with brandy, reduce by half. Add cream and reduce by one-third. Strain and set aside.

Clean and slice wild mushroom mixture.

Heat up sauté pan, add olive oil and butter. Sauté mushrooms until halfway done (about 3-4 minutes), add minced garlic and shallots. Cook mushrooms until golden brown.

Chop whole pistachios to medium chop; mince pickled ginger. Heat up sauté pan, add olive oil and brown pistachios. Then add pickled ginger until crispy. Return sage cream to sauce pot and heat. In boiling salted water, cook Raviolis about 2-3 minutes . Put cooked raviolis in sage cream.

To plate, place ravioli in bowl, spoon small amount of sauce on top. Garnish with crispy mushrooms and pistachios.

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