Good morning!! Today we bring you another amazing recipe, and as always, it's easy and quick.
We're going to use seasonal produce: pumpkin, porcini mushrooms, and black truffle ... what more could you ask for? Today we'll prepare wonton ravioli filled with pumpkin and ricotta, accompanied by porcini mushrooms braised in chicken and palo cortado broth, and to top it all off, grated black truffle .
Roasted pumpkin ravioli, braised porcini mushrooms and black truffle
Ingredients for 2 people :
100g pumpkin
100g ricotta
1 clove of garlic
1 shallot
1 large boletus mushroom
100 ml chicken broth
20 ml palo cortado
Black truffle
For the wonton dough:
150g flour
25 ml water
1 egg
1 pinch of salt
Elaboration:
- Roast the pumpkin in the oven for 40 minutes at 180ºC. Puree and mix with the ricotta. Season with salt to taste and set aside.
- For the dough, beat the egg with the water, gradually add it to the flour and salt, and knead for 10 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
- We knead again for 10 minutes and roll out the dough to about 3mm thick. We cover it with a damp cloth and let it rest for 1 hour.
- We work the dough again until it is 1mm thick. We cut it into 9x9cm squares and set it aside.
- Sauté the garlic and shallot. Add the porcini mushrooms, previously cleaned and chopped, and sauté for another minute. Add the wine, let the alcohol evaporate, and then add the stock. Simmer gently for 20 minutes.
- We cook the pasta, fill it with the pumpkin, and bake at 100ºC for 15 minutes to heat it through.
- We present the ravioli with the porcini mushrooms, drizzle with the reduced sauce and finish with the Black Truffle (Tuber Melanosporum)
Tips:
You can substitute the palo cortado with another sherry wine or a dry white wine.
You can buy wonton wrappers ready-made, but homemade is easy except for the kneading, which takes time.
To purchase Fresh Black Truffle , click here
Enjoy your meal and thank you so much @cookerysunday !
