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Pumpkin and goat cheese ravioli prepared by chef Tommy Klauber at Polo Grill in Lakewood Ranch.
Siesta Key Wednesday, Jul. 10, 2013 7 years ago



This week we went in the kitchen at Polo Grill with Tommy Klauber for pan-seared grouper and pumpkin-and-goat cheese ravioli. Polo Grill is located at the corner of Lakewood Ranch Boulevard and Lakewood Ranch Main Street and offers American cuisine with "a global soul," according to its website.

Klauber, chef and restaurateur, earned a degree from the Culinary Institure of America and a diploma from La Varenne's Ecole de Cuisine in Paris.

Get the recipe and watch the video below for two of the Polo Grill's most popular dishes.

Click here to view more in the kitchen videos.

Pumpkin and Goat Cheese Ravioli with Crispy Sage Brown Butter
• 3/4 cup pumpkin puree
• 1 ounce goat cheese
• Salt and freshly ground white pepper
• 2 sheets fresh egg pasta, each sheet cut into 6 rectangles
• 1 ounce roasted pecans, chopped
• 8 tablespoons butter
• 12 to 16 fresh sage leaves
• 1/3 cup freshly grated Parmigiano-Reggiano

Bring a pot of salted water to a boil. In a mixing bowl, combine the pumpkin puree with the goat cheese and season, to taste, with salt and white pepper.

In the center of 6 pasta rectangles, place 2 tablespoons of the pumpkin puree mixture. Sprinkle with the chopped pecans. Slightly wet the edges of the pasta with a little cool water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli by pressing around all edges with the tines of a fork.

Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper.

Heat a sauté pan over medium-high heat and, when hot, add the butter and let it melt in one spot. (Do not move the pan.) When the butter has begun to brown around the edges, pick up the sauté pan and swirl to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. To serve as an appetizer, lay 1 ravioli in a shallow bowl and spoon the brown butter over the top. Garnish with the crispy sage leaves. Sprinkle with Parmigiano-Reggiano, and serve.


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