Pumpkin Ravioli with Sautéed Mushrooms and Mushroom Broth
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Pumpkin ravioli with sautéed mushrooms and mushroom broth
Ingredients
- Wheat Flour - 13.1 oz
- Carrot Juice - 12 fl oz
- Salt - 0.5 oz
- Vegetable Oil - 2 fl oz
- Cornstarch - 0.4 oz
- Pumpkin - 21.2 oz
- Sugar - 0.3 oz
- Ground Black Pepper - 0.1 oz
- Starch - 0.7 oz
- Champignon Mushrooms - 8.8 oz
- Shallots - 0.9 oz
- Garlic - 0.1 oz
- Thyme - 0.1 oz
- Dried Mushrooms - 10.6 oz
- Water - 1 qt
- Apple Cider Vinegar - 0.7 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 356°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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