Braised Pumpkin & Fried Ravioli Recipe

Prepare and sweat leeks

In a wide sauté pan over medium heat, melt 2 tbs butter. Add the sliced leeks and cook gently, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Braise the pumpkin

Add the cubed pumpkin to the pan, toss to coat with butter and leeks. Pour in 1 cup stock, bring to a gentle simmer, then reduce heat to low, cover, and braise until pumpkin is tender when pierced with a fork, about 12–15 minutes.

Finish

Once tender, remove lid and mash roughly with a fork or potato masher to create mostly intact pieces with some broken down bits. Stir in 2 tbs heavy cream, 1 tsp grated nutmeg, 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. If mixture seems dry, stir in 1 tsp butter. Keep warm on very low heat while you prepare other components.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. Once the butter foams, add the sliced mushrooms in a single layer and let them sear undisturbed for 2–3 minutes to develop color. Stir and continue to cook until mushrooms are golden and any released liquid has evaporated, about another 3–4 minutes.

Season mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Drizzle 1 tsp truffle oil over the mushrooms and toss to coat. Remove mushrooms to a bowl and keep warm.

In the same skillet over medium heat, add the baby spinach (it will look like a lot but will wilt). Toss quickly until just wilted, about 1–2 minutes. Add a squeeze of 1/2 tsp lemon juice (optional) and a light pinch of salt. Return seared mushrooms to the skillet and toss with the spinach. Remove from heat and keep warm.

Prepare dredging station: place 1/4 cup flour in a shallow dish, beat 1 egg with 1 tbs milk in a second dish, and place 3/4 cup breadcrumbs in a third dish seasoned with 1/4 tsp salt.

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Pat ravioli dry if needed. Dredge each ravioli in flour, shake off excess, then dip into egg wash, then coat evenly with breadcrumbs. Repeat for all ravioli.

Fry ravioli in batches, 3–4 at a time, until golden and crisp, about 1–2 minutes per side. Use tongs to turn gently. Transfer to a paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) if necessary.

Chill a small mixing bowl and whisk or beaters briefly in the freezer for 5 minutes. Pour 1/2 cup chilled heavy cream into the bowl. Add 1 tbs powdered sugar, 1 tsp dark rum, and 1/4 tsp freshly grated nutmeg.

Whip the mixture to soft peaks using a whisk or electric mixer, about 1–2 minutes. Taste and add a tiny pinch more nutmeg or sugar if desired. Keep chilled until plating; it should be pillowy and spoonable.

Spoon a generous bed (about 1 cup) of the braised pumpkin onto each warmed plate, spreading slightly to form a nest.

Arrange 3 crisp fried ravioli on top of each pumpkin bed, slightly overlapping.

Top the ravioli with a spoonful (about 2 tbs) of the seared truffle mushrooms and wilted spinach mixture.

Dot or pipe a small quenelle (about 1 tbs) of the rum & nutmeg chantilly beside or atop the mushrooms for contrast.

Finish with a light shower of grated parmesan (optional), scatter microgreens or chopped chives, and an extra tiny drizzle of truffle oil if desired. Serve immediately while ravioli are crisp.