Exclusive dish: Daniel’s Restaurant & Catering Pumpkin Ravioli

While you won’t find it on the regular menu, the pumpkin ravioli at Daniel’s in Apex is a distinctive seasonal dish worth savoring. Hurry — it’s only available  through the end of November.

The entrée features pumpkin-stuffed ravioli topped with a sage cream sauce, toasted walnuts and cranberry chutney.

“It’s a simple recipe, but it’s really flavorsome,” said owner Daniel Perry, who is celebrating 20 years of serving Italian-centric cuisine at his successful namesake eatery.

Perry revealed that the ravioli is sourced from High Point-based Drake’s Fresh Pasta Company.

“Some of their products can be found in local Whole Foods and Fresh Market,” he said.
Impressively, the fresh sage in the dish comes from the garden located right behind the restaurant.

“We grow a lot of our own herbs and vegetables on site, including basil, rosemary, oregano, peppers and zucchini,” Perry said.  

Whether you order the pumpkin ravioli at Daniel’s or endeavor to make it yourself at home, Perry recommends pairing it with a White Burgundy, Viognier, Roussanne or Pinot Gris.
“For red wine lovers, an earthy Pinot Noir will be enjoyable,” he said.

Pumpkin Ravioli Recipe
2 servings

12 pieces of Drake’s Pumpkin Ravioli
Cook ravioli according to package directions. The sauce will take about as long as the ravioli takes to cook.

1 tablespoon olive oil
6 cloves garlic, chopped
1 tablespoon chopped fresh sage plus a few more leaves for garnish
12 ounces heavy cream
      salt and pepper
      toasted walnuts, chopped
      Cranberry chutney (recipe follows)

Heat olive oil in sauté pan large enough to hold the sauce and the raviolis, over medium high heat.

 Add garlic and sauté until fragrant (do not let it brown). Adjust heat if necessary.

Add chopped sage and stir.

Add cream, bring to simmer and reduce to desired consistency.  

Season to taste with salt and pepper.

Add ravioli to pan and toss in sauce till well coated.  

Divide between two shallow bowls or plates.

Garnish with chopped toasted walnuts, cranberry chutney and the reserved fresh sage leaves.

Cranberry Chutney
1/2 cup dried Craisins
1/2 cup white vinegar
1/3 cup finely diced onion
1/4 cup finely diced green bell pepper
2 tablespoons sugar
    pinch each cinnamon, crushed red pepper and salt

Place all ingredients in medium-sized saucepan and simmer for about 20 minutes until Craisins have absorbed the liquid and vegetables are soft.

Daniel's Restaurant & Catering, Apex


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