Pumpkin ravioli

Ingredients for 4 servings:

• 750 g pumpkin flesh (Hokkaido)
• 25 g fresh ginger
• 1 small shallot(s)
• 3 tbsp olive oil
• 5 tbsp vegetable stock concentrate
• 400 ml orange juice
• salt and pepper
• 1 pinch(s) lemongrass, ground
• 1 portion of dough (pasta dough, recipe of your choice)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

autumnal pasta course

Prepare the pasta dough (use your preferred recipe). Prepare the pumpkin and roughly chop 2/3 of it. Peel and finely chop the ginger. Heat 2 tablespoons of olive oil and sauté the roughly chopped pumpkin and 2/3 of the ginger. Deglaze with 3 tablespoons of vegetable stock concentrate and about 250 ml of orange juice. Cook for about 20 minutes until soft, season with salt if desired, and then puree. Reserve 2 tablespoons of the puree. Once cooled, roll out the pasta dough and fill with the puree. Make everything into ravioli. Meanwhile, finely dice the remaining pumpkin and sauté with the remaining ingredients for 12-15 minutes. Now cook the pumpkin only until al dente. Bind with the reserved 2 tablespoons of pumpkin puree and season with lemongrass powder, pepper, and salt if desired. Cook the pumpkin ravioli in plenty of salted water for 5-8 minutes until al dente. Serve with the pumpkin ragout. This recipe serves 4 people as a pasta course in a meal, or 2 as a main course.