pumpkin ravioli

4 persons

750 gr pumpkin (Hokkaido)
50 gr butter
25 gr sugar
12 Amarettini
1 egg yolk
150 gr grated Parmesan cheese
Salt, Peffer

200 gr durum wheat
200 gr flour
200 ml of water

Mix for the dough durum wheat, flour and water. Make a nice smooth dough. Let it rest for about 1 hour.

For the filling clean the pumpkin and dice. Cook with butter and sugar for 15 minutes. Mash well. Add the crush Amarettini and to the pumpkin. Add egg yolk and parmesan cheese. Season with nutmeg, pepper and salt.

On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with flour and place the ravioli on it.
Add the ravioli to boiling water and cook for 4 to 5 minutes. Serve with sage butter and parmesan cheese.

pumpkin ravioli pumpkin ravioli

pumpkin cheesecake

700 gr. pumpkin (Hokkaido)
50 gr. butter
100 gr. sugar
200 gr. mascarpone
125 gr. creme fraiche
70 gr. soured cream
seeds from 1 vanilla pod
2 large eggs separated

100 gr amarettini
50 gr. walnuts
50 gr. zwieback
6-8 tablespoons melted butter

Clean the pumpkin and cut it into small cubes. Cook with the butter and 25 gr. butter for 10-15 minutes. Blend until smooth. Leave it to cool down.
Mix the left over sugar with mascarpone, creme fraiche, soured cream, seeds from 1 vanilla pod and the egg yolks. Fold in the pumpkin puree.
Beat the egg whites until stiff and gently fold it into the pumpkin mixture.

Finely ground the Amarettini, walnuts and the zwieback. Mix with the melted butter. Pour the crumbs into a 24 cm springfrom cake tin.
Pour the filling on top of it. Preheat the oven to 200°C. Put the cheesecake in and lower the oven to 170°C. Let it bake for 45-55 minutes until lightly firm on top.

pumpkin cheesecake

Pumpkin Orange Parfait

2 oranges
200 gr pumpkin (Hokkaido)
seeds of 1 vanilla pod
1 pinch cinnamon
2 tablespoons Grand Marnier
2 egg whites
1 pinch salt
50 gr sugar
100 ml whipped cream
100 gr caramels
3-4 tbsp pumpkin seeds
100 gr frozen raspberries
2 tablespoons sugar

Squeeze the juice from the oranges. Cut the pumpkin into cubes. Cook together with the seeds of the vanilla pod, the orange juice and cinnamon for 15 minutes. Puree it and let it cool down.
Beat the egg white with salt until stiff . Stir in sugar. Whip the cream until stiff. Fold the cream, the beaten egg white and the pumpkin puree together. Add the Grand Marnier. Fill in 4-5 molds and give it for 5 hours in the freezer.
Grind toffees in a mixer. Add the pumpkin seeds and chop well. Put on the oven grill. Give the caramel on a baking sheet and place it for approximately 1 / 2 to 1 minutes under the grill. Let it cool and break into pieces.
Boil raspberries with the sugar. Puree it and sieve to remove the seeds. Serve the parfait with raspberry sauce and brittle.

pumpkin orange parfait

spicy pumpkin soup

for 4 persons

250 gr Hokkaido pumpkin
1 shallot
20 gr fresh ginger
1 / 2 small red chili pepper
2 tablespoons olive oil
1 tablespoon curry powder
400 ml vegetable broth
250 ml coconut milk
2 tablespoons half-stiffly whipped cream
4 shrimp or scallops

Clean Pumpkin, shallot, ginger and chilli pepper and chop finely. Sauté in olive oil. Sprinkle with curry. Pour in the broth and coconut milk. Cook for 25 minutes.
During the last 5 minutes to warm a little butter with ginger and fry the scallops or shrimp.
Blend Soup and fold in cream. Serve with scallops or shrimp.
Yummy 🙂

spicy pumpkin soup