Raw Pumpkin Ravioli
Ingredients
- 12 thin slices of a large pumpkin rest will be used for the soup
- 3 tbsp apple cider vinegar
- ¼ cup of water
- 1 tsp of sea salt
- Dash of maple or brown rice syrup
For Assembly
- Leafy greens, for example rucola or pea shoots.Pumpkin seed puree
Pumpkin Seed Herb Puree
- Pumpkin seeds carved out of the pumpkin, boiled& toasted
- 10g fresh sage or fresh herbs of your choice
- 10g fresh tarragon or fresh herbs of your choice
- 1 unsweet satsuma, peeled
- Juice of ½ lemon
- 1 spring onion
- Sea salt & black pepper to taste
- Pinch of salt for boiling
- 1 tbsp extra virgin olive oil
- ½ - 1 cup of filtered water, adjust the amountfor consistency
Instructions
- Combine water, vinegar, sea salt, and sweetener in a mixing bowl.
- Halve the pumpkin and carve out seeds for the pumpkin seed puree.
- Cut the pumpkin into hand-held chunks, ensuring they're large enough for ravioli slices.
- Peel the chunks and prepare your mandolin.
- Thinly slice the pumpkin chunks with the mandolin, using the peeled side against the blade.
- Make at least 12 palm-sized slices, plus a few extras.
- To create round slices, use a cookie cutter or the upside-down glass method followed by trimming with a paring knife.
- Submerge the pumpkin slices in the mixture to pickle for 20 minutes.
- Pat dry, add half a tablespoon of filling on a slice, fold gently into a "taco" shaped ravioli. Repeat to make 12 raviolis.
Pumpkin Seed Herb Puree
- Preheat oven to 180°C. Remove seeds from pumpkin, clean offflesh, place in a saucepan with water halfway, bring to boil, then simmer for10 minutes.
- Drain, rinse seeds. Spread on a parchment-linedtray, bake for 10 minutes, shaking halfway through.
- Remove, let the seeds to cool down.
- Blend seeds with other ingredients in ahigh-speed blender, adjusting puree consistency with filtered water.
- Set puree aside to cool.
