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Pumpkin Ragout and Pumpkin Passatelli

5 from 2 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 354 kcal

Ingredients
 

Pumpkin ragout

  • 0,5 Hokkaido approx. 200g
  • 1 Onion
  • 2 cloves Garlic
  • Butter or olive oil
  • Flat leaf parsley, wild garlic, chives, balsamic vinegar, sugar, salt, black pepper, small pieces of rawit / chili
  • Thyme
  • Pumpkin seeds, roasted without fat

Pumpkin - Passatelli

  • 0,5 Hokkaido approx. 200g
  • 2 tbsp Flour
  • 150 g Breadcrumbs
  • 2 tbsp Butter or nutty oil
  • Salt, nutmeg
  • Parmesan, chives or parsley

Instructions
 

  • Pumpkin ragout: Cut the onion and garlic into fine cubes and sauté in a little fat. Divide the pumpkin, remove the pits (the peel can be eaten with Hokkaido) and cut into smaller cubes. Add the pumpkin cubes to the onions and season with salt, pepper, sugar, a little balsamic vinegar and the finely chopped piece of Rawit. Let simmer for about 8 minutes. Add 3-4 tablespoons of water, the Hokkaido is a floury pumpkin and automatically binds the water to a slightly creamy sauce. Finally, season with a little thyme.
  • Passatelli: Cut the pumpkin into small cubes and sauté with salt and pepper for 10 minutes until it is very soft. Then press or puree the pumpkin through a potato press. Mix the pumpkin mixture with 2 tablespoons of flour and 150g breadcrumbs, season with nutmeg and possibly a little salt. Knead everything into a fairly compact dough. Bring a saucepan of water to the boil and season with salt. Put the pumpkin batter into the water using a spaetzle press. If you don't have a spaetzle press, you can also use a coarse vegetable grater and push the dough through the holes, it works very well! When the Passatelli swim up in the water, they're done. Skim off with a slotted spoon and place on the plates with the pumpkin ragout. Roast a few pumpkin seeds without fat, chop some chives and / or parsley and sprinkle both over the ragout. Plus some freshly grated Parmesan ...
  • Note 3: The Passatelli need about 2 minutes in the water, so it goes very quickly. In terms of their consistency, they are quite similar to normal spaetzle. I then wanted to sweat them in a little butter because the ragout wasn't ready ... But - as I have now learned - they should first drain properly and cool down a little, otherwise they will stick together (see pictures).
  • Many thanks to the AntiPasti, he gave me the idea for the Passatelli. Pumpkin Passatelli's ...

Nutrition

Serving: 100gCalories: 354kcalCarbohydrates: 73.2gProtein: 10.1gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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