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Pumpkin ravioli with cream of cress

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 40 minutes
Cooking time: 25 minutes
 
Ingredients (4-6) :

    For the ravioli :
    50 pieces of pumpkin (3/4 ravioli per person)
    24 sheets Chinese ravioli
    26g butter
    2 pinches of allspice
    salt and freshly-ground pepper
    1 egg yolk
    1dl water
    1 tablespoon grapeseed oil

    For the cream of cress:
    100g spinach
    1 bunch of cress
    salt and freshly-ground pepper
    1 glass of dry white wine
    20 cress leaves
    30g butter
    2 shallots
    2 pots crème fraîche (400g)

Method:

Preparation :
Sautée the pumpkin pieces with 3 teaspoons of butter for 2 minutes over a strong heat.
Season.
Lower the heat and add 1dl water, leave for 10 minutes.
Remove from the heat and put aside.

To make the ravioli:
Flour your work-surface, lay out the ravioli sheets, and brush with egg yolk.
Put 2 pieces of pumpkin on each ravioli sheet.
Fold to make a triangle.
Set out the ravioli on a plate, sprinkle with flour and leave to dry for 25 linutes.
Fill a pan half-full with salted water.
Add a little grapeseed oil.
When it starts to bubble, add the ravioli.
Cook for 5 minutes (2 ½ minutes on each side.)
Add more water frol time to time.
Remove from the heat and place on a tray, well spaced out.

For decoration:
Melt 5g butter in a pan and add 4 ravioli.
Add a teaspoon of salted water.
Turn the ravioli over after 2 minutes to cook the other side.
Serve with the cress cream ladled over the top and add 3-4 cress leaves to garnish.

Cream of cress
Preparation : 10 minutes Cooking time : 10 minutes

Set aside 20 cress leaves.
Wash and roughly chop the cress and spinach.
Dice the shallots and cook in 30g butter.
Add the spinach, cress and white wine.
Cook for 5 minutes.
Add the crème fraîche.
Mix and season.


Advice: Top with fresh parmesan reggiano or your favourite hard Italian cheese.
The sauce also goes well with fish and cold meats.

User comments

 
another free recipe every day






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