Pumpkin Shiitake Ravioli

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

1tbsp water

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.