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Two fresh fall dishes

Brussels sprouts

Brussels sprouts

These recipes, which take advantage of fall's bounty, courtesy of Nathan Foot and Christophe Hille of Northern Spy Food Company.

Pumpkin Herb Ravioli with Sage Brown Butter

2 small pie pumpkins or 1 small Long Island cheese pumpkin, cut in half, seeds removed
2 oz. mascarpone
2 oz. grated pecorino
2 oz. good quality grated cheddar cheese
1/2 c. chopped parsley
1/4 c. chopped mint
1/4 c. chopped chives
1 T brown sugar
Salt and pepper
Grated nutmeg
1 package wonton wrappers


½ lb. unsalted butter, cut into equal size pieces
1 T fresh-squeezed lemon juice
1 bunch fresh sage leaves, chiffonade

Make filling: Rub pumpkins with vegetable oil, season all over with salt and pepper and place cut side down on a sheet tray. Roast pumpkins in a preheated 400 degree oven until soft. Once the pumpkins have cooled down, scoop out the flesh into a colander lined with cheesecloth or into a fine mesh strainer. Let the pumpkin drain for 30 minutes to an hour. Mash the pumpkin flesh with your hands or with a potato masher and then mix in cheese, herbs and sugar. Season with salt, pepper and freshly grated nutmeg.

Assemble ravioli: Fill each wonton wrapper with a teaspoon of filling. Moisten the edges of the wrapper with water and fold over into a triangle, pressing out any air pockets in the ravioli as you go. Set aside while you prepare the sauce.

Make sauce: Melt butter over medium heat, swirling the pan. Keep swirling as the butter starts to deepen in color from golden to light brown. As soon as butter is nutty and light brown remove from the heat and carefully pour in the lemon juice and add sage. Season with salt.

Cook ravioli in boiling water, 2-3 minutes, just until tender. Serve with brown butter sauce and fresh sage leaves as a garnish.


Pan Roasted Brussels Sprouts with Garlic Anchovy Butter

¼ lb. unsalted butter, softened
2 cloves garlic
1 small white anchovy
2 lbs. Brussels sprouts, trimmed and cut into halves
Salt and pepper

Make butter: In a food processer, combine garlic and anchovy and puree until a paste has formed. Add butter and puree until everything is fully incorporated. Add salt to taste.
In large sauté pan heat some vegetable oil till shimmering. Add brussels sprouts to the pan, cut side down. Season with salt and pepper and cook until the cut sides of the sprouts are golden brown. Toss the sprouts around, add about half of the anchovy butter and put the pan into a preheated 400 degree oven to finish cooking, about 7 minutes or until the sprouts are tender-crisp. This time may vary based on the size of your brussels sprouts.



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