Do you love pumpkin? Chef James Porter from the Petite Maison restaurant in Scottsdale prepared 3 pumpkin-inspired dishes.
Here are the recipes for you to try:
Fried Pumpkin Ravioli with Sage
2 1/2 cups roasted pumpkin
1/2 cup ricotta cheese
1 egg yolk
1/4 cup parmesan cheese, freshly grated
1 Tbls ground sage
freshly ground nutmeg to taste
1 12 ounce package wonton wrappers
olive oil for frying
salt and pepper to taste
bowl of room temperature water
Combine pumpkin, ricotta, egg, parmesan, sage, sprinkle of nutmeg, salt and pepper in food processor.
Combine until smooth.
Lay wontons out flat. Place 1 spoonful of pumpkin mixture in center of each. Use finger to dab water along edges of each, and place another wonton on top. Seal carefully.
Heat olive oil in pan. When hot, place 3 to 4 raviolis in and fry 4 to 5 minutes, until brown, flipping halfway through.
Sprinkle nutmeg on top and serve.
Roasted Pumpkin Soup
6 cups roasted pumpkin
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced parsnip
½ cup diced celery root
½ cup diced carrot
1 teaspoon toasted coriander
1 teaspoon Chinese five spice
1 cinnamon stick
8 cups chicken stock
1 cup mascarpone
3 tablespoons honey
1 cup chopped chives
salt and white pepper
Preheat oven to 350F. Peel pumpkin, remove seeds and cut in chunks. Toss lightly with oil, salt and pepper. Roast for 30 to 45 minutes, until fork tender.
Melt butter in a large pot over medium heat. Add the onion, celery, celery root, parsnip, carrot, cinnamon stick, pinch of salt and pepper and sauté until soft but not brown, about 10 minutes.
Add the chicken stock, coriander, five spice and bring to a boil. Stir in the squash and simmer for 10 minutes.
Take out the cinnamon stick. Puree cooked mixture in batches in a blender until smooth, being careful not to over fill (it will explode).
Place blended soup back in large pot and keep warm on low. Fold in mascarpone. Adjust seasoning with salt and pepper. Garnish bowls of soup with a drizzle of honey and chopped chives.
Pumpkin Risotto with White Truffle Oil
1 1/4 cups diced roasted pumpkin
3/4 cup Arborio rice
2 cups chicken stock
2 cups water
1 onion, finely chopped
1 garrlic clove, finely chopped
1 tablespoon olive oil
1/3 cup grated parmesan
1 tablespoon unsalted butter
Heat chicken stock in pan to just under simmer. Saute onion until translucent, add garlic and sauté for 1 minute. Add rice and stir for 1 minute.
Add one cup of stock and stir until stock is absorbed.
Continue to add a few ladles of stock at a time, stirring until it is absorbed before adding more.
When rice is creamy, it's finished (about half hour to 45 minutes.
Remove from heat and add cut up pumpkin, parmesan and butter.
Garnish with white truffle oil.
Petite Maison - 7216 E. Shoeman Lane - Scottsdale, Arizona
P: 480.991.6887 | www.PetiteMaisonAZ.com