PUMPKIN

If you look at to the last post, the grated pumpkin was cooked for preparation to other dishes.  Three dishes or more are going to cook from it.  Pumpkin raviolo, vegetables and pumpkin soup and mini pumpkin bread loaves with sun-dried tomatoes etc.

The pumpkin raviolo is prepared with pasta dough from scratch.  Use traditional pasta dough or water pastry dough.  It is served with tomato sauce, mushroom sauce or brown butter with herbs.

Raviolo Served with Tomato Sauce

Raviolo with pumpkin and cheese filling

Pasta Dough

200 g flour

1 egg beaten lightly

1 tablespoon oil

(water to moisten)

Mix all ingredient together add water to moisten

Make a soft dough, knead it until smooth and elastic

Rest the dough for 7 minutes, before rolling out

Roll the dough very thinly, cut and shape for the ravioli
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This time I used my water pastry for the raviolo, I added the juice of freshly grated pumpkin in the warm water and extra oil. No, it does not contain any egg.  Make it the day before and  refrigerate

ravioli pasta using Susy's water pastry

keep the pastry sheets in between plastic glad wrap

refrigerate overnight, to save up time

Prepare the filling before you cook, fill and shape the raviolo as you wish.

Raviolo with Pumpkin and cheese filling

1 cup grated cooked pumpkin

1 egg yolk

2 tablespoons Parmesan cheese

A dash of nutmeg and a pinch of salt

Mix all the ingredients together before making the ravioli

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Cooked raviolo is resting on an absorbent paper.

It is a large raviolo, I leave it as it is, no trimming is needed, the pastry is very light and soft even though there is no egg in it.  Cook in boiling salted water one by one for a few minutes (4-5)

Note for corrections:
If I did make a small size and of course I served a plate of ravioli with a sauce.  I am glad that I asked an expert about what is ravioli.  Ravioli is an Italian word, the plural of raviolo.  I did cook raviolo serve with the tomato sauce.

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The vegetable soup is light, it's added with a little cooked grated pumpkin for extra flavour.  It is a very economical soup, especially if you have all the herbs, spices and ingredients at hand.

Pumpkin Vegetable Soup
Ingredients: 

1 little stock, chicken, beef or vegetable

Herbs and spices:

1 sliced ginger

1 stem lemongrass

1 onion, chopped

1teaspoon turmeric powder

1tablespoon vegetable oil

The vegetables

½ cup cooked grated pumpkin

Young pumpkin leaves, blanched and chopped

1 cup chopped potatoes

1cup cauliflower, chopped

Salt to taste

Method

The soup is cooking away before

adding the cooked grated pumpkin

Pan fry the herbs and spices except for the turmeric, until fragrant

Add in the turmeric, stir and mix, then add 1cup hot water, bring to simmer

Stir in the stock, bring to boil, and add the potato, cauliflower and the pumpkin leaves

Cook for 3 to 5 minutes until they are soft enough

Add in the cooked grated pumpkin, keep on cooking over low heat for three minutes,  adding salt to taste.

To serve

Serve hot, with a slice of lime aside

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To Be Continued.  Stay Tuned

Thanks For Stopping By

Susy