Executive chef Ulises Olmos of Boulud Sud, one of Daniel Boulud’s New York City restaurants, took inspiration from Halloween and fall flavors to create this new pasta dish. Thinking of his kids’ love for trick-or-treating and his fondness for candy, the chef decided to make caramelle, a style of stuffed pasta that has a shape resembling wrapped candy. The caramelle is stuffed with a filling of Cinderella pumpkin, a French heirloom variety of pumpkin, from Stokes Farm in Old Tappan, N.J. The rest of the dish includes mushrooms — which vary daily depending on what is sourced from a forager — sage, brown butter, crushed amaretti, or almond liqueur cookies, and ricotta salata, a salted and aged Italian cheese. The new menu item is “an explosion of flavors and textures,” according to Olmos.
Availability: Through fall
Price: $22, appetizer portion; $32, main course