Dry Aged Beef Fillet from Spessart Beef Meets King Prawns Accompanied By Pumpkin Sacks

Pumpkin sachets:

Pasta dough:

1. Mix the eggs, flour, salt, and olive oil well and knead for about 10 minutes until a glossy, firm dough is formed. Shape it into a ball and let it rest in the refrigerator for about 30 minutes.
2. Then take the dough out of the refrigerator and turn about half of the dough through the pasta machine until it is about 2 mm thin.

Pumpkin filling:

1. Cut the hokkaido pumpkin into cubes. Peel and finely chop onions and garlic and sauté in a little oil. Then add the Hokkaido squash and fry well.
2. In the meantime, finely chop the herbs and add to the pumpkin. Deglaze the mixture with white wine and season to taste with salt and pepper.
3. Simmer the whole thing over a medium heat for about 20 minutes. Let the mixture cool down and then mix it with the ricotta and Parmesan.
4. Now cut out circles with a diameter of approx. 9 cm from the other half of the pasta dough.
5. Put approx. 1 teaspoon pumpkin mixture in the middle and shape into a bag. Boil the sachets in salted water for about 5 minutes.

Beans with bacon:

1. Wash the beans and cut off the tips. Cook the beans in salted water for about 5 minutes and then rinse with cold water.
2. Wrap the cold beans in slices of bacon, about 4 beans in 1 slice of bacon. Then fry in a pan.

Dry aged beef fillet:

1. Cut the beef fillet into 5 even slices and season with a little salt.
2. Heat the butter lard in a pan and fry the beef fillet on all sides on full heat for about 1 minute. Then in the oven at 130 degrees for about 10 minutes.

Shrimp:

1. Skin the king prawns and intestines. Season with salt and pepper and fry for about 1 minute on each side.
2. Now add the sweet chili sauce and cook over medium heat for about 2 minutes.