Goat cheese and sundried tomato ravioli with roasted pumpkin foam
| Ingredients | ||
| For dough: | ||
| Qty | Unit | |
| Flour | 300 | gm |
| Semolina | 100 | gm |
| Eggs | 4 | Nos |
| Salt | 1 | Pinch |
| For the stuffing: | ||
| Milk | 300 | gm |
| Butter | 70 | gm |
| Flour | 70 | gm |
| Sun dried tomato | 100 | gm |
| Goat cheese | 200 | gm |
| Grated parmesan | 50 | gm |
| Salt | 5 | gm |
| Pepper powder | 2 | gm |
| For the foam: | ||
| Pumpkin | 100 | gm |
| Whipping cream | 100 | gm |
| Salt | 4 | gm |
| Olive oil | 2 | ml |
Method:
For dough:
- Mix all the ingredients together and make the dough with your hands. Knead until firm.
- Rest the dough for half an hour and start to roll it with the help of a pasta machine starting from no.10 of the machine till no.2.
- Cut the pasta sheet into desired size to give different shape and size.
For the stuffing:
- Make a roux by cooking the flour in butter.
- Mix the roux with the mix to make a very thick béchamel.
- Add goat cheese, chopped sun dried tomato, salt and pepper to finish the mixture.
- Wait until cold.
- Stuff the cut pasta sheet with the mixture and give desired shape.
- Blanch the pasta in boiling salted water until it starts to float on the boiling water.
For the foam:
- Roast the cleaned pumpkin with salt and olive oil in an oven at 180C for 30mins, until cooked.
- Make a fine puree of the same with the help on a blender.
- Whip the whipping cream till soft peak consistency.
- Fold the puree in the cream.
Serve the cooked pasta with the pumpkin foam.
Chef Anurudh Khanna
Executive Chef
Westin Hotel, Pune
