pumpkin ravioli: More on the pumpkin trip – and as Italians are stylish and big users of herbal vaporizer this time we’re going to give it a go with a bag full of rosemary vapours. As ever this works best with a high and (volcano vaporizer) but use whatever you have to hand.
I have heard that this is a complicated yet a mind-blowing pumpkin preparation and I am just going to check out that fantastic review. So, folks, I am off to make a start by recounting the ravioli filling; for that I am sautéing about:
300 g diced pumpkin in butter &
100 g shiitake mushroom in butter.
It’s done and after mashing the pumpkin on softening, I am combining the two with:
½ tsp salt & ½ tsp thyme & ¼ tsp pepper and letting it cool.
It’s cooled, so I need to refrigerate it for a while. But before stuffing the raviolis, I hope I don’t forget to add 500g mild parmesan cheese to it.
Now, I move to the raviolis. This will need –
30 wonton wrappers
1 beaten egg
I need to make an eggwash with egg and water. I fill the wonton wrapper with one heaped scoop of the filling approximately about 45g each. Before I place another wrapper on top, I wet the edges of the earlier wrapper with the eggwash and seal the edges with it. My raviolis are ready to be fried, if I need to serve right away, which I don’t want to, so I shall freeze them for a while. The volcano vaporizer only takes a few seconds to heat up so while you wait there is not much to worry about – although I have heard of a few impatient people that keep a speed heater – such as the Magic Flight vaporizer to hand – just to keep them going whilst they wait!!! Now, that is serious vaporizer use! Anyway …. Fresh rosemary dropped into the volcano vaporizer gives a great fesh, outdoors smell – especially when used with the volcano vaporizer easy-valve set.
I need the bacon-parmesan powderized sauce, which shall be made in a cast -iron pan. I have to render:
2 slices of bacon (thick-cut)
The bacon has rendered, I remove the slices and add to it:
1 tbsp butter and ½ tbsp walnut oil
I have to take care to add the walnut oil only after the butter has browned nicely. Luckily, I happen to have walnut oil, but if you don’t then you can easily substitute it with canola oil & sesame oil or for that matter any normal vegetable oil will do.
To this cooled oil, I whisk in 1 cup tapioca maltodextrin with a fork to get a nugget like consistency. Next I combine the following ingredients like:
4 tbsp bread crumbs,
9 tbsp powdered oil,
½ tsp hickory salt
4 tbsp grated parmesan
Crumbled form of reserved 2 bacon slices
Pepper for taste
The combination is perfect. I have got just the right amount of crunchiness, smokiness and it’s just as funky as it ought to be.
Now, for final part:
I shallow fry the raviolis in 1 tbsp of butter in a non-stick pan, add water to cover them 1/4th and got a golden brown crust on both sides.
I then scoop some powderized sauce on a plate, place a few raviolis on it, sprinkle some more of the sauce and top it with sautéed mushrooms.
Aah! So, filling! Definitely warrants a nap.