Hello everybody! We are slowly getting back into creating recipes for the blog. The recent months all my recipe-creating energy has gone toward the script for my cookbook. Full transparency, I actually created this dish back in autumn but never got around to posting it, so here we go.
It looks small, but has a powerful taste, making it perfect as a single-serving appetizer. But you can also choose to serve more than one as a first or second main. This is a decadent ravioli that is based on the Hokkaido pumpkin, in the filling inside, as well as on the outside. There is also pumpkin in the pasta dough. Because getting the most use out of our produce is always a high priority.
Pumpkin infused pasta
- 2 deciliters of durum flour
- 1 deciliter of wheat flour
- 1 tbsp of salt
- ½ tsp of sugar
- ½ tsp of turmeric
- ½ a deciliter of olive oil
- ½ 1 deciliter of water
- ½ a deciliter of Hokkaido sauce
Mix the two flours together, and add salt, sugar, and turmeric. Add the olive oil, water, and Hokkaido sauce. This can be made by blending 1 deciliter of water with ½ a cup of Hokkaido pumpkin until it becomes an even paste. Knead the dough until smooth and even in texture and colour. Now set it aside in the fridge, covered tightly for 20 minutes to rest.
Roll out the dough with a rolling pin, or a pasta machine, creating long thin sheets of pasta. Cut out squares of approximately 5×5 centimeters. In the middle of half the squares of pasta, place your filling in an even circle, leaving the middle empty. Place the other halves of the squares on top and carefully press them together. You can brush the squares with drops of water to ensure a tight seal.
Bring a pot of salted water to a boil, and cook the ravioli for approximately 2 minutes. When cooked, add the ravioli a few at a time to a hot pan with browned plant-based butter. Baste the top of the ravioli, while cooking the bottom until it is browned and slightly crispy.
- 2 deciliters of Hokkaido pumpkin
- 1 shallot
- 2 cloves of garlic
- 1 deciliter of oat milk
- 1 deciliter of plant-based cream
- 2 tbsps of lemon
- Salt and pepper to taste
Place the Hokkaido, shallot, and garlic in a small pot and cover with oat milk and plant-based cream. Add salt, pepper, and lemon. Let it simmer on medium heat until the pumpkin has softened, this takes 15-20 minutes, but keep cooking the pumpkin until you can mash it with a fork. Make sure there is also enough liquid to keep the produce covered.
When the pumpkin has softened, transfer it, as well as the onion and garlic to a food processor or blender and process until smooth. Add a little bit of cooking liquid at a time, but be careful the purée does not become too runny. It should be able to be piped into the pasta, and place, and stand on its own within running. Add more salt, pepper, and lemon to taste.
Use the purée as the ravioli filling, as well as when decorating the dish.
Pickled daikon topping
- 2 deciliters of finely chopped daikon
- 2 deciliters of white vinegar
- Fresh herbs after preference
Cover the finely diced daikon in white vinegar and leave overnight. If you are in a hurry, bring the vinegar to a boil, before covering the daikon, this way the daikon will be ready in 15-20 minutes, however, the texture will be softer. Ideally, the daikon will add some acidity and crush to the dish, so the more time-consuming option is ideal if you have the time.
Add the pickled daikon to the middle of the ravioli indent, add fresh herbs, and drizzle with freshly ground pepper before serving
Additionally, you can also sprinkle a dehydrated Hokkaido powder on top. This is made by creating paper-thin slices of pumpkin and dehydrating them completely in a dehydrator or air fryer. Ground the dry slices into a fine powder and add on top, for extra flavour, aesthetics, and zero waste technique.