Pumpkin ravioli with fried mushrooms and mushroom broth
4 servings
120 minutes
Pumpkin ravioli with fried mushrooms and mushroom broth is an exquisite dish of Italian cuisine that combines the tenderness of pasta with rich forest aromas. The pumpkin filling gives the ravioli a sweet, velvety taste that harmoniously contrasts with the mushroom filling sautéed with shallots, garlic, and thyme. Finally, the dish is complemented by a deep, rich mushroom broth made from dried mushrooms, while fermented pumpkin adds a tangy and slightly sour note. This recipe is a true autumn symphony of flavors inspired by Tuscan traditions. Perfect for cozy dinners and special occasions when you want to enjoy something special and warming.
1
Boil 150 g of carrot juice down to half, add corn starch to it. Mix 350 g of flour, 5 g of salt, and 10 g of vegetable oil, then pour in the reduced carrot juice. Make a stiff dough. Leave it overnight.
- Carrot juice: 350 ml
- Cornstarch: 10 g
- Wheat flour: 370 g
- Salt: 14 g
- Vegetable oil: 60 ml
2
Bake 300 g of pumpkin with the skin, sprinkled with 3 g of salt and 3 g of black pepper, drizzled with oil. Bake at 180 degrees until soft. After baking, scoop out the flesh and mash it, let it cool and place it in a pastry bag.
- Pumpkin: 600 g
- Salt: 14 g
- Ground black pepper: 3 g
- Vegetable oil: 60 ml
3
Chop the mushrooms randomly, sauté with shallots in vegetable oil, add garlic and thyme. After frying, cool and dice finely, then put into a piping bag.
- Button mushrooms: 250 g
- Shallot: 25 g
- Garlic: 3 g
- Thyme: 3 g
4
Make a ravioli shape from the dough and fill them with 2 fillings in a 1 to 1 ratio.
5
Add dried mushrooms to the water and boil the broth for 1.5–2 hours to make it rich. Add pumpkin seed oil and apple cider vinegar.
- Dried mushrooms: 300 g
- Water: 1 l
- Pumpkin seed oil: 20 ml
- Apple cider vinegar: 20 g
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 leave for 2-3 days at room temperature.
- Pumpkin: 600 g
- Carrot juice: 350 ml
- Salt: 14 g
- Sugar: 9 g
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.