Pumpkin Cooked 3 Ways

If I cook pumpkin, I like to buy a whole one because an opened one may not be fresh.  The first idea is pumpkin ravioli, homemade one, starting from a pasta dough and throughout.  For the pasta dough, I used 250g plain flour, 2 eggs and salt.  Mix well all ingredients and form a dough. Let it rest for 30 minutes then roll it out to a flat sheet.

In between, prepare the pumpkin by steaming it 20 minutes.  Mash it with a fork.  Add salt, nutmeg, clove and black pepper.

Cut the flattened pasta dough into straps.  Lay the flat pasta straps with a scoop of seasoned pumpkin.  Brush the side of the pasta straps with water.  Fold the strap into half.  Cut the pumpkin straps into square to form ravioli.

I had only dry sage at home and could not wait to try the new attempt.  That’s right, first with dry sage and subsequently with fresh ones.  It’s simply to melt butter, add the sage and saute for a while.  Season to taste.  Sprinkle with parmesan and serve.  I coated the rest of the ravioli with flour for another serving with fresh sage the next day.  Fantastic!

Only a tiny part of the steamed pumpkin was used for the ravioli.  The leftover was used for a chocolate pumpkin tart.  Click the hyper link for the recipe.

The last variation is a risotto.  There is no fixed recipe.  I normally cooked with white wine and chicken broth. But as learning from an episode of Jamie Oliver Great Escape featuring Trattoria Gatto Nero in Venice, the risotto king uses white wine only for seafood risotto.  Instead celery is used together with onion.  To start, sweat onion and celery until soft.  Add in 1/2 bowl risotto.  Saute the risotto together with the onion and celery.  Add chicken broth and stir. When liquid is almost absorbed, pour in additional broth.  Repeat the steps until the risotto is al dente.  The cooking takes about 20 minutes.  Add mashed pumpkin, grated parmesan and sage.  Seaon to taste.  Garnish with shavings of parmesan.  That’s it.  Gute Appetit!

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