Italian Pasta Dumplings recipe
1 nos. Small Pumpkin
4 sprigs (separated and minced): Thyme (Fresh)
1 each (minced): Rosemary Sprig
½ tsp: Fennel Seed
4 cloves (thinly sliced): Garlic Fresh
1 each (minced): Onion
½ cup: Vegetable Stock
to taste: Black Pepper
to taste: Salt
to taste: Nutmeg
½ cup: Ricotta Cheese
¼ cup: Parmesan Cheese
1 tsp: Butter
1 nos. Egg
100 gms: Flour
A pinch: Salt
1 tbsp: Butter
¼ cup: Walnuts
Fresh Bunch: Sage
2 tsp: Balsamic Vinegar
2 tsp: Brandy
Baby lettuce garnish
Balsamic reduction in small squeeze bottles
1. Thinly slice the garlic and mince onion finely as shown. Separate the Thyme and mince finely. Mince the Rosemary. Peel and deseed the pumpkin and grate using a coarse grater. Lightly toast the fennel seeds. Chop the walnuts.
2. Place a shallow frying pan on medium heat and add a teaspoonful of butter to it. Immediately add in the onion and garlic. Saute lightly till garlic colours lightly and onions become translucent.
3. Mix in the grated pumpkin, salt and pepper. Crush the toasted fennel in the mortar pestle and mix it into the pumpkin. Grate nutmeg over the mixture and mix thoroughly. Keep stirring the mixture till pumpkin begins to take on some colour.
4. Add a little stock and simmer the mixture slowly, stirring occasionally till the water drains out and pumpkin is cooked. Remove from heat and cool.
5. Once the mixture cools, fold in parmesan and ricotta and mash together really well. Mix in the minced rosemary and thyme and check seasoning. Put the mixture in a blender and blend to a smooth paste. Keep aside.
6. Place the flour in a mound on the work surface and make a small well in the centre. Crack an egg into the well and add a pinch of salt. Using your fingers slowly combine the egg yolk and white and start incorporating the egg into the flour. When it starts to come together, begin kneading it into a firm but smooth dough. Cover and keep aside.
7. Using the pasta machine, flatten the dough and pass it through the largest gauge and fold, pass again. Repeat the procedure a few times. When you achieve a rectangular shape, start reducing the gauge to progressively thinner gauges and keep passing the dough through the machine, occasionally dusting it with flour.
8. Lay the sheet out onto the work surface and using the cutter, cut 16 circles of the pasta dough.
9. To assemble the ravioli, place one pasta disc on the work surface. Make a small ball of the filling (the size of a small marble ‘kancha’) and place it in the centre. Lightly brush the rims with water and place another disc on top. Gently lift and seal the ends with your fingertips. Repeat with remaining pasta discs and filling till you have made 8 raviolis. Using the back of a fork, press the sealed rims to give it a crimped pattern and seal them further.
10. In a saucepan, bring plenty of water to a boil, gently release the ravioli in it and let them cook till they float up to the top, about a minute. Remove them with a slotted spoon and immediately transfer to ice water to stop the cooking. Remove from the ice water and set aside.
11. For the sauce, heat butter in a frying pan till it starts to bubble and slowly turns brown. Flambé it with a little brandy and immediately add the sage and walnuts. Mix in a little water and balsamic and stir very well. When the sauce has emulsified, add the cooled ravioli to it and let it heat all the way through.
12. Prepare the parmesan tuile as shown. Heat grated parmesan in a non stick pan, turning it and letting it turn brown. Take off the pan, shape it with your hands, and let it cool.
13. Decorate the presentation plate with balsamic reduction as shown and arrange prepared ravioli on it as shown. Garnish with grated parmesan, tuile and salad. Serve at once.