Pumpkin Ravioli with Chanterelles and Sage-parmesan Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

For the dough:

  • 150 g wheat flour type 405 or Italian pasta flour Tipo 00
  • 50 g durum wheat semolina
  • 2 egg (s)
  • 1 tablespoon olive oil
  • Salt from the mill

For the filling:

  • 400 g Hokkaido pumpkin (se)
  • 1 shallot (s)
  • 250 ml poultry stock
  • 1 egg (s)
  • 25 g parmesan cheese
  • 1 nutmeg
  • Salt and pepper, black, from the mill

For the side dish:

  • 50 g chanterelles
  • 25 g pumpkin seeds
  • 1 tablespoon butter
  • Salt from the mill

For the sauce:

  • 1 lemon (s), juice it
  • 70 g parmesan cheese
  • 2 sprigs sage
  • 200 ml cream
  • 100 ml milk
  • 100 ml vegetable stock
  • Salt from the mill
Pumpkin Ravioli with Chanterelles and Sage-parmesan Sauce
Pumpkin Ravioli with Chanterelles and Sage-parmesan Sauce

Instructions

  1. Make a pasta dough from flour, durum wheat semolina, oil, salt and eggs. Let rest briefly.
  2. For the filling, wash and core the Hokkaido, cut the pumpkin flesh into large cubes. Peel and finely dice shallots. Sweat both in butter and pour in some stock. Cook the pumpkin until soft and then puree. Grate the parmesan and separate the egg. Season the pumpkin with nutmeg, salt and pepper and mix in the parmesan and egg yolks.
  3. For the side dish, quickly fry the cleaned chanterelles with the pumpkin seeds in the butter, add a little salt.
  4. Roll out pasta dough thinly (possibly with the pasta machine). Cut out a round shape (approx. 6 cm diameter). Place a dollop of pumpkin filling on top and cover with a second circle and press the edges together with the tip of a fork. Put on a saucepan with salted water or vegetable stock and cook the ravioli in it (approx. 6 min.). Remove with a slotted spoon and allow to drain.
  5. For the sauce, rinse off the sage, shake it dry and pluck the leaves off. Halve the lemon and squeeze out the juice. Warm up the poultry stock with a little lemon juice and a few sage leaves. Grate the parmesan. Add the parmesan, milk and half of the cream to the poultry stock and heat until the cheese has melted. Add the rest of the cream and froth up.
  6. Arrange the dish on plates and serve.

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