Dallas, Texas, is a city that pulsates with energy, a blend of Southern charm and modern sophistication. During my recent trip, I stumbled upon a gem that perfectly encapsulates this duality: Billy Can Can. This isn’t your typical Texan steakhouse; it’s a culinary journey, a fusion of classic flavors with innovative twists, all wrapped in an atmosphere that’s both elegant and inviting.
Stepping into Billy Can Can is like stepping back in time, yet with a distinctly contemporary vibe. The décor is a nod to the grand saloons of the past, with rich woods, plush seating, and warm lighting. But there’s also a modern sensibility, an air of understated elegance that makes you feel both comfortable and special.
The menu is a testament to Chef Matt McCallister’s creativity and passion for showcasing the best of Texas ingredients. While the steaks are undoubtedly a highlight, I was intrigued by the more adventurous offerings. And that’s how I found myself face-to-face with the Pumpkin Ravioli.
Now, I’m a sucker for good pasta, and pumpkin ravioli is a particular favorite of mine. But this was no ordinary ravioli. The delicate pasta parcels were filled with a creamy, sweet pumpkin filling that was perfectly balanced by the earthy notes of sage and the subtle heat of pepita pesto. The dish was a symphony of flavors and textures, a testament to the chef’s skill in elevating simple ingredients to something truly extraordinary.
Each bite was a revelation, a burst of autumnal flavors that danced on my palate. The sweetness of the pumpkin was tempered by the savory notes of the sage, while the pepita pesto added a delightful crunch and a hint of spice. It was a dish that was both comforting and exciting, familiar yet refreshingly new.
But Billy Can Can is more than just the food. It’s an experience. The service was impeccable, attentive yet unobtrusive. The staff was knowledgeable and passionate about the menu, eager to share their recommendations and insights. And the ambiance was simply perfect, a blend of lively energy and intimate charm.
As I savored the last bite of my ravioli, I couldn’t help but feel a sense of contentment. Billy Can Can had exceeded my expectations, offering a culinary adventure that was both satisfying and memorable. It’s a place where you can indulge in classic Texan flavors while also exploring new and exciting culinary horizons.
If you find yourself in Dallas, I highly recommend a visit to Billy Can Can. Whether you’re a steak lover or an adventurous foodie, you’re sure to find something to tantalize your taste buds. And if the Pumpkin Ravioli is still on the menu, don’t hesitate to order it. It’s a dish that will leave you wanting more, a true testament to the magic that happens when classic flavors meet innovative culinary techniques.
From Billy Can Can to My Kitchen: A Humble Attempt at Pumpkin Ravioli
Inspired by the exquisite Pumpkin Ravioli at Billy Can Can, I decided to try my hand at recreating this autumnal delight in my own kitchen. Now, I’m no Chef McCallister, but I’m a passionate home cook, and I love a good culinary challenge. This recipe is a simplified version, perfect for a weeknight treat, and while it might not be exactly the same as the masterpiece I had in Dallas, it’s a delicious and comforting dish in its own right.
Table of Contents
Chef’s Notes: Fall Pumpkin Pockets
- Watch the garlic closely – It should turn fragrant but not brown, as burnt garlic can add bitterness.
- Ensure the pumpkin filling is thick – Cooking it down slightly prevents excess moisture from making the ravioli soggy.
- Seal the edges well – Press firmly to remove air pockets, or use a fork to crimp for extra security.
- Work in batches when boiling – Cooking too many at once can drop the water temperature and cause sticking.
- Brown butter timing is key – Keep an eye on the color; it should be golden and nutty, not dark brown or burnt.
- Alternative garnishes work well – Try chopped toasted pecans or a sprinkle of nutmeg for a flavor twist.
- Pair it right – Serve with a crisp white wine or a light arugula salad for a well-rounded meal.
- Customize the spice level – Adjust the chili powder to taste for a milder or spicier bite.
- Make ahead option – Prepare and freeze the filled ravioli for an easy future meal; just cook from frozen for an extra minute.
Fall Pumpkin Pockets
Experience the perfect blend of autumn flavors with these quick and indulgent pumpkin pasta pockets. Creamy pumpkin puree meets nutty browned butter and toasted pine nuts, elevated by aromatic sage. This dish marries simplicity and gourmet flair in one unforgettable bite. Ideal for cozy weeknight dinners or festive holiday gatherings, it bursts with seasonal charm and culinary ease. Let your tastebuds celebrate fall with every savory mouthful.
4
servings21
minutes15
minutes420
kcal5
minutes41
minutesKeep the screen of your device on
Ingredients
- Filling Section
2 tbsp lightly salted butter melted with 2 finely minced garlic cloves and sizzled briefly over medium heat
1 can (15 oz) smooth pumpkin puree providing a rich, seasonal base
1/4 tsp kosher salt a pinch to enhance natural flavors
1/4 tsp chili powder with extra on hand to adjust the spicy warmth as desired
- Ravioli Assembly Garnish Section
1/4 cup pine nuts gently toasted until they develop a golden crunch
1/2 cup salted butter later browned for a deep, nutty sauce
36 crisp wonton wrappers serving as the quick and clever pasta alternative
1 large egg whisked with 1 tbsp water to act as a natural binding agent
freshly ground black pepper used to season to taste
shaved Parmesan cheese optional for a creamy, tangy finish
thinly sliced fresh sage leaves to garnish and impart an herbal note
- Alternative Ingredients:
Instead of salted butter use unsalted butter and add a pinch of salt separately.
Replace canned pumpkin puree with homemade roasted butternut squash puree if desired.
Swap pine nuts for chopped walnuts or raw almonds for a similar crunchy texture.
Use fresh pasta sheets in place of wonton wrappers if you prefer a more traditional pasta.
For a vegan twist substitute the egg wash with a mix of aquafaba and water (note this may affect binding).
Replace parmesan cheese with pecorino romano for a sharper flavor.
If fresh sage is unavailable a light sprinkle of dried thyme can provide a comparable herbal note.
Directions
- Filling Preparation – Sauté and Simmer: Begin by heating 2 tbsp of salted butter in a skillet over medium heat; add 2 finely minced garlic cloves and sauté for about 2 minutes until the aroma is released. Then stir in the 15 oz pumpkin puree along with 1/4 tsp each of kosher salt and chili powder, cooking for roughly 5 minutes until the mixture becomes slightly thick and reduced. Optionally, remove from heat and let the filling cool for 2 minutes before proceeding to ensure safe handling.
- Nut Toasting – Lightly Roast Pine Nuts: Place 1/4 cup pine nuts in a small skillet over medium-low heat and toast them for approximately 7 minutes, stirring intermittently to achieve an even, golden-brown color. This step enhances their nutty flavor and crunch. Remove the nuts from the skillet onto a small plate and set aside while you continue with the recipe.
- Browning Butter – Create Nutty Sauce: In a clean skillet, melt 1/2 cup salted butter over medium-high heat; allow it to bubble and cook for about 5 minutes until a fragrant, light foam develops and begins to turn golden. Watch carefully to avoid burning. Once achieved, pour the browned butter into a heatproof bowl to be drizzled over the finished dish later.
- Ravioli Assembly – Layering and Sealing: Arrange 18 wonton wrappers on a clean surface and place roughly 1 tbsp of the pumpkin filling in the center of each. Brush the edges lightly with a beaten egg mixture (1 large egg mixed with 1 tbsp water) and cover with a second wrapper, pressing firmly around the edges to expel any trapped air. For uniform shapes, optionally trim the edges with a cutter; repeat the process with the remaining wrappers, a task that should take about 10 minutes.
- Cooking the Pockets – Boil to Perfection: Bring a large pot of water to a rolling boil and carefully drop in about 3 ravioli at a time. Allow them to cook for 2 minutes until they tenderly float to the surface, then remove each batch with a slotted spatula. This staged cooking helps maintain water temperature and prevents overcrowding in the pot.
- Plating and Finishing – Drizzle, Sprinkle, and Serve: Begin by spooning a modest amount of the browned butter onto each plate and gently swirled to coat the surface. Arrange 3–4 pumpkin pockets on the plate and drizzle additional butter on top, then finish with a sprinkle of toasted pine nuts, a dash of freshly ground black pepper, and, if using, a light scattering of shaved Parmesan cheese complemented by a few slices of fresh sage. This final assembly, taking about 5 minutes, ensures every bite is balanced and bursting with seasonal flavor.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
Notes
- For success in this recipe, be sure to monitor your garlic closely so it releases its aroma without burning. Allow the pumpkin filling to simmer just long enough to thicken, which ensures it won’t leak excessive moisture when sealed inside the wrappers. This dish pairs beautifully with a light arugula salad or steamed green vegetables; feel free to add a dash of nutmeg for extra warmth or experiment with a swirl of light cream to add richness when serving. Enjoy the process and the delightful taste of fall in every bite!
Nutrition Facts
- Calories: 420kcal
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 7g
- Protein: 7g
- Vitamin A: 900IU
- Vitamin C: 12mg
- Calcium: 120mg
- Iron: 1.8mg
FAQs: Fall Pumpkin Pockets
Can I make these ravioli ahead of time?
Yes! You can assemble the ravioli and freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. When ready to cook, boil them straight from the freezer, adding about one extra minute to the cooking time.
What can I use instead of wonton wrappers?
If you prefer a more traditional pasta texture, you can use fresh pasta sheets cut into squares or circles. You’ll need to seal them with egg wash just like the wonton wrappers.
Can I make this dish vegan?
Absolutely! Swap the butter for a plant-based alternative, use aquafaba (chickpea water) instead of egg wash, and replace Parmesan with nutritional yeast or a vegan cheese substitute.
Why are my ravioli falling apart while boiling?
This usually happens if they weren’t sealed properly or if too much air was trapped inside. Be sure to press the edges firmly, and avoid overfilling. Also, make sure your water is at a gentle boil rather than a rolling one to prevent breakage.
Can I bake or pan-fry these instead of boiling?
Yes! If you prefer a crispy texture, brush the ravioli lightly with oil and bake at 375°F (190°C) for 12-15 minutes, flipping halfway through. You can also pan-fry them in a little butter until golden brown on both sides.
What side dishes pair well with this recipe?
A simple arugula salad, roasted Brussels sprouts, or sautéed greens complement the flavors nicely. For a heartier meal, serve with garlic bread or a light soup.
How do I store leftovers?
Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a bit of butter to restore texture. Freezing cooked ravioli is not recommended as they may become mushy upon reheating.
