Pumpkin Ravioli with Fennel and Star Anise

Rating: 3.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Ravioli dough:


1. Mix 250 g of wheat flour with four egg yolks, one egg and a tablespoon of olive oil, season with salt and nutmeg and knead into a smooth dough. It is best to knead by hand on a work surface or table until the dough separates from the surface. Then it should be wrapped tightly in plastic wrap and left to rest in the refrigerator for at least an hour. You can also prepare the dough the day before.

Remove the seeds from the pumpkin, peel it and cut it into pieces, dice the onions, slice the leek and carrot. Peel the ginger and garlic clove and chop finely. For the sauce, put half of the sugar in a saucepan with a sip of white wine and caramelize. Add half of the vegetables and extinguish with 400 ml of white wine. Season with two star anise, a fennel stalk, half of the ginger and garlic, 2 tablespoons of apple cider vinegar and a pinch of salt. Add a little water and leave for about half an hour. After 20 minutes add a quarter of a liter of whipped cream.

In the meantime, for the filling, in a second saucepan, repeatedly caramelize sugar with white wine, add the other half of the vegetables and spices, a little bit of mild curry and 1 tablespoon of apple cider vinegar, extinguish with the remaining white wine and top up with a quarter of a liter of whipped cream. Once the pumpkin disintegrates and the liquid has evaporated, add star anise and fennel en

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