Raviolo 5 Formaggi with a pumpkin coulis, honeyed leek and thyme
Recipe Weight: 492g per Portion
| HILCONA Pasta Fina Raviolo 5 Formaggi, 2 x 2 kg, IQF | 2.200 kg |
| Rapeseed oil | 0.040 l |
| Onions, chopped into 3mm cubes | 0.080 kg |
| Garlic, chopped | 0.005 kg |
| Diced pumpkin, IQF | 1.000 kg |
| Floury potatoes, peeled, 3 mm slices | 0.200 kg |
| Carrot cubes 5 x 5 x 5mm | 0.100 kg |
| Tap water | 0.800 l |
| Vegetable bouillon powder vegan | 0.040 kg |
| Honey | 0.060 kg |
| Salt | 0.005 kg |
| Black pepper, whole | 0.001 kg |
| Ground nutmeg | 0.001 kg |
| Leek, julienned | 0.300 kg |
| Rapeseed oil | 0.050 l |
| Sea salt, coarse | 0.001 kg |
| Balsamic glaze | 0.030 kg |
| Thyme bunch | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cut the pumpkin in cubes and portion it 75 % et 25 %
Method:
• Heat the rapeseed oil?? quantity in a saucepan and cook the onion. Sweat the garlic with the curry and 75% of the cubed pumpkin
• Add the potatoes and the carrots and sweat briefly
• Then, add the water and the bouillon powder and cook together for around 15 minutes until they are tender
• Mix the sauce and season according to your taste with salt, pepper and nutmeg
• Add the 25% of cubed pumpkin to the sauce and let simmer gently until firm in the mouth
• Fry the julienned leek in a pan with the rapeseed oil until crusty. Let cool on kitchen paper and season with freshly ground sea salt
• At the same time, put the ravioli in a preheated combisteamer at 95°C and 100% steam for 6 minutes
• Plate the pasta, adding the sauce and garnish with the balsamic glaze, some thyme and a few strands of leek
Suggestion:
• In place of the balsamic, you must try pumpkin seed oil!
| Nutritional values | per portion |
|---|---|
| Energy | 2758 kJ |
| Energy | 659 kcal |
| Fat | 23 g |
| - of which saturates | 8.2 g |
| Carbohydrates | 84 g |
| - of which sugar | 14 g |
| Fibre | 6.7 g |
| Protein | 25 g |
| Salt | 5.3 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.