Pumpkin Ravioli with Sautéed Mushrooms and Mushroom Broth
Main Dishes • Italian
Description
Pumpkin ravioli with sautéed mushrooms and mushroom broth
Ingredients
- Wheat Flour 15 oz
- Carrot Juice 10 fl oz
- Salt 0 oz
- Vegetable Oil 0 fl oz
- Cornstarch 0 oz
- Pumpkin 20 oz
- Sugar 0 oz
- Ground Black Pepper 0 oz
- Starch 0 oz
- Champignon Mushrooms 10 oz
- Shallots 0 oz
- Garlic 0 oz
- Thyme 0 oz
- Dried Mushrooms 10 oz
- Water 0 qt
- Apple Cider Vinegar 0 oz
- Pumpkin Oil 0 fl oz
Step-by-Step Guide
Step 1
Reduce 150 g of carrot juice by half, then add cornstarch. Mix 350 g of flour, 5 g of salt, and 10 g of vegetable oil, then pour in the reduced carrot juice. Make a firm dough and let it rest overnight.
Step 2
Roast 300 g of pumpkin with the skin on, sprinkled with 3 g of salt and 3 g of black pepper, drizzled with oil. Bake at 355°F until soft. After baking, scoop out the flesh, mash it, let it cool, and place it in a piping bag.
Step 3
Chop the champignon mushrooms randomly, sauté with shallots in vegetable oil, then add garlic and thyme. After sautéing, cool and chop into small cubes, then also place in a piping bag.
Step 4
Shape the dough into ravioli and fill them with the two fillings in a 1:1 ratio.
Step 5
Add dried mushrooms to the water and simmer the broth for 1.5–2 hours until rich. Add pumpkin seed oil and apple cider vinegar.
Step 6
Peel and slice 200 g of pumpkin into thin slices, blanch in boiling water. For the brine, add 6 g of salt and sugar to 200 g of settled carrot juice (without foam). Place the slices in the brine and let sit at room temperature for 2–3 days.
Step 7
Cook the ravioli in salted water until al dente. Place the ravioli on a plate. Garnish with fermented pumpkin and add broth when serving.
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