Fall is marked by Pumpkin Spiced Lattes at Starbucks, Pumpkin Donuts at Dunkin Donuts, and now Pumpkin Ravioli at the Estate House in Scottsdale. As a seasonal feature of their menu, you’ll have to keep your eye out or call ahead to see when it’s being served. However, Chef Gio Osso has been gracious enough to share the recipe with you. So break out the copper pans and turn up the heat and lets get cooking.

Pumpkin Mascarpone Ravioli with
Brown Butter, Sage, Raisins, Pine Nuts and Pecorino
Gio Osso-Executive Chef Estate House

INGREDIENTS

• 1 small pumpkin
• ½ cup of mascarpone cheese
• 1 teaspoon of cinnamon
• ¼ cup of honey
• ¼ teaspoon of nutmeg
• ½ cup of white wine
• Salt and Pepper to taste
• Fresh pasta sheets
• (For the sauce)
• 1 stick of butter
• ¼ cup of pine nuts
• ¼ cup of raisins
• 1 sprig of sage leaves
• ¼ cup pecorino cheese, shaved

PREPARATION:

Split the pumpkin in half removing the seeds. In a baking dish with a rack in it, place the pumpkin on the rack. Pour the honey and wine over the pumpkin and season with the dry ingredients. Place in a 325 degree oven until pumpkin becomes fork tender. Remove from oven and let cool.

Once pumpkin is cool, scoop out the flesh and put in a bowl. Add mascarpone cheese and mix thoroughly adjusting the seasoning with salt and pepper. Fill your pasta sheets with the pumpkin mixture and make into ravioli. These ravioli can be frozen for later use.

For the sauce, brown the butter in a sauté pan and add the nuts, raisins and sage. While making the sauce, cook the ravioli in heavily salted water until they float. Strain ravioli and place in the sauce for the last 2-4 minutes of cooking to combine the flavors. Serve ravioli with the shaved pecorino cheese on top. Bon Appétit!