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
Print Recipe
Pin Recipe Instructions
- Make a pasta dough from flour, durum wheat semolina, oil, salt and eggs. Let rest briefly.
- 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.
- For the side dish, quickly fry the cleaned chanterelles with the pumpkin seeds in the butter, add a little salt.
- 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.
- 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.
- Arrange the dish on plates and serve.
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