Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.

Pumpkin Sage Ravioli

It’s no secret that Fig & Olive is an authority on seasonal fresh fare. Executive Chef Pascal Lorange creates his menu around carefully selected farmers and fresh, seasonal ingredients. The star for this season? Pumpkin Sage Ravioli. Here’s the recipe straight from Fig & Olive’s kitchen: 

Pumpkin purée: In a sauté pan, sauté the garlic and onions slowly with olive oil on low heat, then add diced pumpkin and spices. Let cook until the pumpkin is very soft. Remove from sauté pan and blend the mixture with a hand mixer or a food processor. Process until smooth. If the mixture looks too dry or it is hard to blend, add a little water or chicken stock to loosen.

Ravioli and filling: Preheat the oven at 350°F. Combine the chicken, garlic and shallots with enough olive oil to coat the chicken pieces and roast for 20 to 40 minutes (depending on the size of the chicken). Once it is out of the oven, let cool and dice the chicken. Add in the chopped cilantro, harissa, ricotta, lemon juice, salt and pepper. Process in the food processor until you get a fine, grain-like texture. Using a round cutter or a sharp knife, cut the ravioli large enough to seal in 1 oz. or 1 teaspoon of chicken mixture. Egg wash the dough and place the chicken mixture in the middle of the ravioli sheet. Cover the dough with the second sheet of pasta and press around the ravioli to seal the dough; make sure there are no excess air pockets.

Garnish: Place sage leaves on a paper towel in microwave. Cook on high for 30 sec. to 1 minute until the sage gets crispy. If needed, repeat for 30 seconds at a time until the sage is fully dry. Set aside. Combine pumpkin oil with lemon juice and set aside.

Final preparation: Cook the ravioli in salted boiling water for about 2 minutes (depending on the thickness of the dough) and toss directly into the pumpkin oil to coat. Reheat the pumpkin purée and spread a tablespoon on the middle of the plate. Top with ravioli.  Garnish with crispy sage, pumpkin seeds and micro greens. Drizzle excess pumpkin oil around the rest of the plate. Serve.

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