Pumpkin Ravioli With Tomato Consomme
Its pasta time! Not just any old pasta – but a mouth watering recipe from Masterchef contestant Amir Manoly. Amir runs Mister Collective and is providing recipes for Food For Change and all our fresh fruit and veg box subscribers!
Todays recipe is an a beautiful Pumpkin Ravioli with a delicious tomato consommé that is sure to put a smile on your face – especially when your fresh food box subscription provides 50 meals a month to hungry Australians! It takes a little time to prep (4omin) and a little time to cook (40min) but like anything in life the best things always take a little time!
- 1 onion diced, 1 small celery stalk diced, 1 small carrot diced
- 1 garlic clove
- 500g fresh tomato roughly chopped
- 1/2 bunch basil
- 2 tbsp olive oil
- Salt and pepper to season
- 500ml water
- 2 egg whites
- Pinch sugar
- 150g 00 flour + extra for dusting
- 1 egg & 2 egg yolks
- 1 small onion, finely chopped
- 2 tbsp olive oil & 50 gm butter, chopped
- 1 garlic clove, crushed
- 500g peeled butternut pumpkin, diced
- 60 ml dry white wine\
- 1 tsp thyme & 1/2 tsp nutmeg
- 60 gm parmesan or pecorino, finely grated, plus extra to serve
- Add olive oil shallot, celery, carrot and garlic to a medium sized saucepan on medium to high heat and cook for 2 minutes until softened
- Add 400g of tomatoes and half of basil to the saucepan and lower heat, allow to simmer for 20-30 minutes season to taste
- Add water to sauce and allow to simmer
- Meanwhile blitz egg whites remaining tomato and sugar in a food processor then pour over sauce and mix well and bring to the boil whisking constantly.
- Simmer the soup gently for 15 minutes, gradually the egg whites will rise to the surface and start to form a crust. Do not disturb this, it is going to act as your filter for the soup to clarify it.
- Line a sieve with a piece of clean, unused muslin, gently ladle the crust evenly into the sieve. The, ever so slowly ladle the liquid, a ladle at a time over the crust. allow time for the liquid to pass through the crust and sieve before adding any more.
- Return the clear liquid to the pan and reheat to hot not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavour.
- Sauté onion in oil and half the butter in a saucepan over medium heat until onion is tender around 10 mins.
- Add garlic, stir until fragrant, remove mixture from pan and set aside.
- Add remaining butter and pumpkin to pan, and cook uncovered until just tender
- Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated.
- Add thyme and nutmeg, return onion and garlic to pan, then set aside to cool.
- Add parmesan, season to taste and stir to combine. Set aside until ready to fill pasta
- Combine all ingredients in stand mixer and mix until combined
- Pour onto bench and knead for 5 minutes or until smooth
- Cover with cling film and rest for 20 minutes. Once rested roll pasta through pasta sheeter working from thickest to third thickest setting
- Fold in half and repeat.
- Once pasta is rolled out cut with 5cm round cutter and cover with damp tea towel
- One at time place a teaspoon of pumpkin filling in the middle of the pasta, dampen sides with water and place another sheet on top, being sure to push out any air
- Repeat with all remaining dough and filling
- Bring large saucepan of heavily salted water to the boil, add ravioli and cook for 3 minutes or until al- dente.
- Add pasta to a bowl
- Pour warm consomme over the top and serve with parmesan
Again a big thanks to Amir for providing this amazing recipe for our fresh fruit and veg box subscribers! To find out more about Amir and his amazing work – be sure to check out his website Mister Collective.
And don’t forget to use code MISTERC to receive a 10% discount of your fresh food box order!Order Fresh Food Box