For a night of entertaining friends or simply wanting a mid week wow I cooked this moment!! Try this easy but Oh so FANCY vegetable pasta dish!
This ravioli is filled with a pumpkin mousse and served in a broth of delicious wild mushrooms. Try thinly sliced cremini, shiitakes, chanterelles and morels.
FUN foodie fact: Mushrooms all though are a vegetable are not a plant they are in actual fact a from the fungi kingdom. Wild mushrooms naturally hold 2-40mg of Vitamin D in 100g serve, thats more than to recommended daily requirements of 5-15mg. The mushroom is the ONLY non-animal source of Vitamin D.
1 shallot, minced
¾ cup pumpkin mashed
2 tablespoons ricotta cheese
2 teaspoons minced fresh sage
1/8 teaspoon ground nutmeg
Freshly ground pepper
32 won ton wrappers (3.5-inch square), defrosted if frozen
Wild Mushroom-Ginger Broth
3 cups, reduced-sodium chicken broth (or Homemade)
½ kilo of assorted wild mushrooms, thinly sliced
2 teaspoons grated fresh ginger
1 garlic clove, crushed
2 scallions , white parts and 3cm of the green, thinly sliced
Add any veggies you like e.g. carrots or bok choy into broth to poach.
- Coat a nonstick frying pan with cooking spray. Saute the shallot over medium heat until wilted, about 5 minutes. Remove from heat. In a bowl, combine the pumpkin mash, egg, ricotta cheese, sage and nutmeg. Stir in the shallot and pepper. Set aside.
- Place 8 won tons on the counter and put 1 tablespoon of the pumpkin mousse in the middle of each. Wet the edges of the won ton and place another on top, pressing all around the edges to seal securely. Leave square or cut with a floured glass or cookie cutter to make a circle, again making sure that each ravioli is sealed. Place on wax paper and cover with a clean kitchen towel. Place another 8 won tons on the counter and repeat the process. If not cooking immediately, transfer to a cookie sheet, cover and refrigerate.
- To make the broth, combine the chicken broth, rehydrated and fresh mushrooms, ginger and garlic in a saucepan, bring to a boil, then simmer for 10 minutes. Set aside and keep warm.
- To cook the ravioli, bring a large pot of lightly salted water to a boil. Reduce to a simmer. Slide in half of the ravioli one at a time and stir gently. Poach for 2 to 3 minutes, until the ravioli rise to the top of the pot. Remove with a slotted spoon and cook the remainder of the ravioli.
- While the ravioli are cooking, bring the mushroom ginger broth back to a simmer.
- To serve, place 4 ravioli in each of 4 shallow soup bowls. Ladle ¾ cup broth into each soup bowl. Top with a quarter of the mushrooms and garnish with sliced scallions. Serve immediately.