Pumpkin Ravioli

There was still half of the pumpkin left in the fridge, that I prepared the parfait from. I decided to use it, but for a savoury dish. I had the idea of pumpkin ravioli in porcini pasta. I only had to find a sauce for it, and as it has a decent fruity touch, I decided for a ginger flavoured one. I think this dish is a nice starter or would also go well to venison.



Ingredients:
100 g flour (Italian Tipo 00)
100 g semolina
2 eggs
20 g dried porcini
300 g pumpkin (e.g. hokkaido)
1 teaspoon elderflower syrup
1/2 teaspoon orange juice
1 tablespoon freshly grated parmesan
1/2 teaspoon butter
1 shallot
1 piece of ginger
200 ml chicken stock
100 ml white wine
50 ml cream
juice of half an orange
ground coriander
nutmeg
salt, pepper


Whisk flour, semolina and ground porcini together. Make a hole in the middle and slowly add whisked eggs and with a help of a fork mix it together. When the dough is getting viscous knead it with your hands until it is smooth. Put it to the fridge for an hour. For the filling roast pumpkin, puree, stir in elderflower syrup, orange juice, parmesan and season with salt and pepper. With a help of a pasta machine roll out pasta dough and place a teaspoon of the filling on it and make ravioli with a help of a form or anything you've got and cook it in salted water.


For the sauce melt butter, add chopped shallot, sliced ginger (set a small piece of it aside for later), stew a bit, add wine and stock and reduce half. Add cream, orange juice, coriander, nutmeg and season with ground ginger, salt and pepper.