Open ravioli with Pumpkin 2 persons
One hour preparation time

Ingredients:
For the pumpkin puree
450 gr bottle squash, in cubes
30 gr butter
25 gr Parmesan, coarsely grated

For the porcini dressing
1 tbsp dried porcini, finely chopped
2 tbsp olive oil extra virgin
1 tsp balsamic vinegar
2 tsp soy sauce

And
2 tbsp pumpkin-ginger Émely’s Fine Food
1 bag of saffron threads
200 gr chestnut mushrooms, in four
2 cloves of garlic, in fine strips
200 gr young spinach, washed
4 sheets of fresh lasagna, halved
extra Parmesan

Put the pumpkin with the butter and 75 ml of water in a saucepan. Peeling the pumpkin is not necessary. Boil the pumpkin covered covered in 15 minutes until done (the pumpkin should not color).
Mash the pumpkin to puree and season with salt, pepper, nutmeg and Parmesan.

Meanwhile, make the dressing. Pour 25 ml of boiling water onto the porcini in a bowl. Cover the bowl with plastic foil and heat for 1 minute in a microwave at 800 watts. Leave to cool.
Beat a dressing of 1 tbsp oil, vinegar and soy sauce. Sieve the mushrooms through a fine sieve because of possible sand and collect the soaking liquid. Add the mushrooms and the soaking liquid to the dressing.
Just before serving, bring water to the boil with a little salt in a large pan. Cook the saffron for 5 minutes for the taste and colour.
Meanwhile, fry the mushrooms on high heat in the rest of the oil.
Fry the garlic for the last minute, the strips may become brown and crunchy but not burn.
Allow the spinach to shrink in a wok with a dash of water.
Reheat the pumpkin puree.
Boil the lasagna sheets for 1 minute in the saffron water. Spoon them out of the pan with a skimmer and drain well.
Spoon 3 small piles of spinach on each preheated plate. Place a lasagna sheet on top. Spoon a spoonful of pumpkin puree and some spinach on top. Make 2 more layers and cover with the last sheet of lasagna. Brush the top sheet with the pumpkin ginger from Émely’s Fine Food.
Divide the garlic – mushrooms all around and spoon generous dressing over the lasagna.
Grind pepper on top and, if necessary, add some Parmesan.

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