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Pumpkin Chanterelle Ravioli

Author: Shaun Myrick



  • 1/2 can pumpkin puree 15 ounce can
  • 3/4 cup whole milk ricotta
  • 1/3 cup Parmesan cheese grated
  • 4 ounces goat cheese
  • 1 egg
  • 1/4 teaspoon nutmeg freshly grated
  • salt and pepper to taste
  • pinch cayenne
  • pinch cinnamon
  • 1/2 lemon zest
  • 1/2 lemon juice
  • 4 sage leaves minced
  • splash apple cider vinegar
  • 1 tablespoon butter
  • 1 1/3 cups minced chanterelles
  • 2 package thick wonton wrappers

Brown Butter:

  • 3/4 stick unsalted butter
  • sage
  • toasted hazelnuts chopped
  • prosciutto minced


Pumpkin Chanterelle Ravioli:

  • Mix pumpkin puree thru apple cider vinegar and set aside.
  • Over medium high heat melt the tablespoon of butter and sauté the mushrooms until they release their juices and get a little browned, set aside to cool.
  • Once mushrooms have cooled slightly mix them into the pumpkin filling mixture.
  • Take wonton wrappers and place a few out on a board and with a teaspoon place a teaspoon +/- of the filling in the center of the wrapper. Don’t use too much because then they won’t close up fully and will fall apart. Dip your finger in water and wet the 2 edges of the wrapper and fold over to form a triangle.
  • Set aside while you finish the rest. I like to lay them on a baking sheet lined with waxed paper and cover with a damp flour sack towel until ready to use.
  • The amount of filling makes about 1 and 1/2 packages of wrappers.
  • Heat a large pot of water and bring to a boil. Add in the ravioli and once the ravioli float to the surface cook for 1-3 minutes and then gently remove and drain and place on a platter and drizzle with brown butter sauce and toasted hazelnuts.

Brown Butter Sauce:

  • To make the brown butter, in a small skillet melt the butter over medium low heat until the butter turns a golden brown color, swirl so it doesn’t burn. Add in chopped sage and prosciutto, remove from heat once the prosciutto sizzles! When spooning the butter over the ravioli make sure to not pick up of the brown bits on the bottom of the pan.