Pumpkins steal the spotlight as the most picture-perfect winter squash, but they can do so much more than decorate your coffee table or wear a toothless grin on your front stoop. They deserve just as much love in the kitchen, where they’re often relegated to a basic pumpkin pie that only comes out once a year.
Chefs around D.C. are thinking outside the pie dish with creative recipes that feature pumpkin all season long. Instead of letting that big orange gourd rot on your porch, try whipping up one of these fall favorites.
Over the next few days, we will share our three-part series that looks at how you can make the most of your pumpkin purchases this season. Today, we will start with a pair of pumpkin pastas!
Pumpkin Tagliatelle from Chef Raphael Francois of Le DeSales
At Le DeSales, Chef Raphael Francois makes this pumpkin pasta with an unusual protein: rabbit. We asked him to adapt to make it more accessible to home cooks, and this is the vegetarian version he came up with.
- 30 g. dried cranberries
- 90 g. tagliatelle pasta
- 60 g. pumpkin, large dice, roasted
- 0.5 g. cracked pepper
- 20 g. butter
- 20 g. vegetable stock
- 8 to 10 spinach leaves
- 4 g. white wine
- 6 g. pistachio powder
- 30 g. red onions, finely sliced
- 8 g. olive oil
Note from Chef Francois: Pistachio powder can be purchased at Whole Foods, or you can take whole pistachios and grind them into a fine powder in a food processor.
- Roast diced pumpkin with olive oil, salt, pepper, and honey at 325F for 12 minutes.
- Bring a pot of water and salt to a boil. Add tagliatelle pasta and let boil for 4 minutes, stirring frequently.
- In medium sauté pan, cook down stock with butter.
- Add pasta to mixture and season with salt and fresh cracked pepper.
- In small sauté pan with a little bit of olive oil, sear the pumpkin and red onions until golden brown.
- Add spinach to the pumpkin and onions at the last minute. Sauté for a few seconds, turn the heat off, and then add a few dried cranberries.
- Add the pumpkin to the pasta pan and toss. Season with salt and pepper if needed.
- Pour onto a serving plate. Garnish with olive oil, white wine, and pistachio powder.
Pumpkin Ravioli from Chef Ben Pflaumer of Osteria Morini
Making ravioli from scratch requires a little time and effort in the kitchen, but the results are well worth it. This seasonal pumpkin-stuffed ravioli from Osteria Morini is basted in brown butter, Parmigiano, and sage.
- Pasta Dough (recipe to follow)
- Pumpkin Filling (recipe to follow)
- Toasted Pumpkin Seeds (recipe to follow)
- Butter (4 Tbsp. per serving)
- Sage (1 leaf per serving)
- Parmigiano, to taste
- 9 eggs
- 1 lb. “00” pasta flour
- 1 lb. durum flour
- 1 sugar pumpkin
- 1/2 c. olive oil
- 2 sprigs rosemary
- 4 cloves garlic
- 2 bay leaves
- 1/2 c. Parmigiano, grated
- 1/2 c. amaretti cookie, chopped
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- Cayenne pepper, to taste
- Salt, to taste
Toasted Pumpkin Seeds:
- 1/2 c. reserved pumpkin seeds
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 3 Tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 4 Tbsp. olive oil
- Combine pasta flour and eggs in a stand mixer. Start on a low speed and allow ingredients to combine. Once the dough starts to form, turn up to medium speed and allow to mix for 8 minutes.
- Remove dough from the mixer, combine into a large ball, and wrap in plastic.
- Allow the dough to rest for 1 hour before use.
- Cut the stem off the pumpkin, then cut in half. Remove seeds and any membrane. Reserve the seeds for later use.
- Season each half of the pumpkin with the olive oil, rosemary, garlic, and bay leaves.
- Roast the pumpkin at 350F until tender, about 45 minutes. When the pumpkin is tender enough, a toothpick should slide through with ease.
- Once tender, remove all aromatics and gently peel the skin away from the flesh. Reserve the flesh in separate bowl.
- In a food processor, blend the amaretti cookie and Parmigiano until they mix to create a fine powder. Once there are no large pieces, remove and reserve.
- Place the pumpkin flesh into the food processor and blend until completely smooth. This should take about 2 minutes. You may need to stop the machine and stir halfway through.
- Remove the pumpkin purée and place into a bowl. Season with spices, salt, cayenne. Fold in Parmigiano and amaretti cookie mix. Place filling in a piping bag and reserve.
Toasted Pumpkin Seeds:
- Combine all ingredients in a large bowl.
- Spread out in a thin, even layer on a parchment paper-lined sheet tray.
- Toast in the oven at 350F for 10 to 12 minutes.
- The pumpkin seeds should become fragrant and golden brown.
- Once cool, roughly chop the pumpkin seeds.
- Fill pumpkin filling into your favorite type of ravioli to make. This dish works best with flat shapes, like a traditional tortelli.
- The tortelli should be about 1 inch by 1 1/2 inches. Be sure not to overfill. A ravioli this size should only need about a tablespoon of filling.
- Store the ravioli on a parchment paper-lined baking sheet until you are ready to use. Make sure to coat with flour. Will hold for about 24 hours in the refrigerator, or up to 2 weeks in the freezer.
For one portion, you will need about 12 to 15 pieces of tortelli.
- Cook the ravioli in a pot of boiling salted water.
- While the ravioli is cooking, heat 4 Tbsp. of butter and 1 leaf of sage. Cook the butter until it turns brown just slightly.
- Place the ravioli onto your desired plate, and top with grated Parmigiano, to taste.
- Spoon the hot brown butter and sage over the top.
- Garnish with about a tablespoon of chopped toasted pumpkin seeds.