Potato-pumpkin ravioli with lemon nut butter, parmesan and rocket á la Martin Baudrexel
90 mins
90 mins
Ingredients
- 750 g floury potatoes, cooked, steamed and peeled
- 50 g Flour
- 120 g Durum wheat semolina
- 50 g Parmesan
- 3 piece(s) Egg Yolk
- 1 TEASPOON Potato starch
- 7-10 Tbsp salt, pepper
- 1 pinch Nutmeg
- 1 collar Sage
- 200 g Pumpkin, peeled, cut into small pieces.
- 1 piece(s) (approx. 20 g) Ginger
- 1/2 TABLESPOON Butter
- 1 TABLESPOON Olive oil
- 80 g Biscotti biscuits or Amarettini
- 7-10 Tbsp salt and pepper
- 20 g Butter
- 1 TABLESPOON Biscotti crumbs
- 7-10 Tbsp Abrasion of half a biocitron
- 7-10 Tbsp Sabei, the leaves plucked
- 7-10 Tbsp black pepper from the mill
- 2 Federation Rucola, 150 g, washed
- 100 g Parmesan in one piece
- 1 TABLESPOON roasted pumpkin seeds
- 7-10 Tbsp Pumpkin seed oil
- 7-10 Tbsp Balsamic vinegar
Directions
- 1
For the potato dough, press the still warm potatoes through the potato press. Mix well in a bowl with all ingredients and season. If the dough still seems moist, add some semolina.
- 2
For the filling, put the pumpkin pieces with the butter, oil, a pinch of salt and sugar in a pot. Steam for 2 minutes and add some water.
- 3
Cook until soft, stirring several times. Drain the pumpkin pieces and use a fork or a potato press to make puree. From the ginger scrape off the peel with a coffee spoon and grate with a grater to the pumpkin flesh.
- 4
The biscotti biscuits with the mixer of the grater to crumbs and add to the pumpkin. Season the filling with salt and pepper.
- 5
Bring a large pot of salted water to the boil. Roll out the dough on a lightly floured work surface, 0.5 cm thick. Cut out circles with a round cookie cutter. Place a leaf of sage on one half of each circle and a biscuit filling on top.
- 6
Brush the edges with water and place the other circles on top. Press the edges firmly with your fingers.
- 7
Add the ravioli to the boiling water using a spatula. After about 1 minute they rise again. Leave them in the water for another 30 hours, then remove them with a skimmer and rinse them in a large bowl of cold water.
- 8
Take the cooled ravioli out of the water and cut them with a cookie cutter so that they are nicely round again.
- 9
Heat the butter in a coated pan until it turns brown. Add the ravioli together with the lemon zest and fry over a low heat. Add the arugula and season with salt and pepper.
- 10
Season to taste with a dash of balsamic vinegar. Arrange the ravioli on plates. Use a peeler to scoop the Parmesan cheese over the ravioli. Sprinkle with pumpkin seeds and put a few drops of pumpkin seed oil on the plates.
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