Forest, sea, field

Ingredients for 5 servings:

• 300 g flour
• 3 eggs
• 20 ml olive oil
• 3 handfuls of porcini mushrooms, dried
• 250 g ricotta
• 2 shallots
• 100 ml dry white wine (Sauvignon blanc)
• 1 egg(s)
• 2 truffles
• butter
• Raw ham (San Daniele)
• Parmesan
• salt and pepper
• 1 Hokkaido pumpkin(s)
• ¼ celeriac
• 2 carrots
• 0.33 leek(s)
• 2 potatoes
• 1 bay leaf
• 300 ml coconut milk
• 50 g fresh ginger
• salt and pepper
• 5 prawns, cooked and peeled
• 80 ml vinegar
• 160 ml water
• 240 g sugar
• 2 garlic cloves
• 1 chili pepper(s)
• cornstarch

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

from the show “The Perfect Dinner” on VOX from 06.02.2025

For the porcini mushroom ravioli, knead eggs, flour, olive oil, and a pinch of salt into a firm dough. Wrap the dough in cling film and let it rest in the refrigerator for one hour. Soak two handfuls of porcini mushrooms in 300 ml of water for about 30 minutes. Grind one handful of porcini mushrooms in a coffee grinder until finely powdered. Finely chop the soaked porcini mushrooms and finely dice the shallots. Sauté the shallots in oil until translucent, add the chopped and ground porcini mushrooms, and sauté. Deglaze with Sauvignon Blanc and simmer until the wine has evaporated. Season with salt and pepper, let cool. Fold in the ricotta and egg, and season again. Roll out the dough thinly (best done with a pasta machine). Cut out ravioli and fill each with about 32 g of the porcini mushroom mixture. Lightly moisten the edges and seal the ravioli tightly. Let them simmer in gently simmering water until they rise to the surface. For the truffle butter, heat the butter with the chopped truffle until browned. Drain the butter and discard the truffle (optional). Serve the ravioli with San Daniele ham and grated Parmesan cheese, shave fresh truffle over the top, and drizzle with truffle butter. For the pumpkin soup, clean and chop the pumpkin, celery, potatoes, carrots, and leek. Place them in a saucepan with a bay leaf, cover with water, and simmer for about 30 minutes until soft. Purée the soup with a hand blender until smooth. Peel and finely chop the ginger, and add it to the soup along with the coconut milk. Purée for another five minutes until no pieces are visible. Season with salt and pepper. For the sweet chili prawns, bring the sugar, water, and vinegar to a boil in a saucepan with the chopped garlic and chili. Mix the cornstarch with cold water and add to the sauce. Cook until thickened. Briefly fry the shrimp in oil and let them simmer in the sauce. To serve, thread them onto skewers and place them on the side of the soup. Nermin prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in the Palatinate region on Thursday, February 6, 2025.