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Recipe: Pumpkin-Chicken Ravioli with Sage

November 13, 2014
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The upscale restaurant chain Fig & Olive (their L.A. location is on Melrose Place) prides itself on its expertly-done pasta dishes. This ravioli is one such dish, made with luxurious ingredients all perfectly executed. This make-at-home version is a little easier -- just use store-bought pasta sheets! -- but the end result will be just as impressive to your guests.

Pumpkin-Chicken Ravioli with Sage
Serves 4

Pumpkin Purée:
1pc 3lb pumpkin
1pc Spanish onion
1oz garlic
fresh thyme
TT salt, pepper
1/3 cup olive oil

Ravioli:
6oz ravioli sheet
1lb chicken breast
1oz garlic
1pc shallot
1oz cilantro
1/4oz harissa
6oz ricotta
1/2 lemon
1 egg
TT salt, pepper

Pumpkin Oil:
1/4 cup pumpkin oil
2 tbsp lemon juice
TT white pepper

Garnish:
1oz fresh sage
4tbsp pumpkin seed
Micro mix greens

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

Ravioli & Filling:
Preheat the oven at 350°F. Combine the chicken, garlic, & shallots with enough olive oil to coat the chicken pieces & roast for 20-40 min (depending on the size of the chicken). Once it is out of the oven, let cool & dice the chicken. Add in the chopped cilantro, harissa, ricotta, lemon juice, salt & pepper. Process in 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 & place the chicken mixture in the middle of the ravioli sheet. Cover the dough with the second sheet of pasta & 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 & microwave on high for 30 sec to 1 min 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 & set aside.

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

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