Description
I love Italian ravioli because the filling is endless to experiment. The result segodnyashengo experiment is a juicy, tender filling of fragrant rice bursting with quinoa, baked pumpkin with notes of rosemary, shrimp and crispy bacon. In my opinion, a great tandem!
Ingredients
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Pumpkin
400 г
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Olive oil
4 ст. л.
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Rosemary
1 шт
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Salt
-
Allspice
-
Chicken egg
2 шт
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Cream
2 ст. л.
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Figure
100 г
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Water
200 мл
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Shrimp
100 г
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Bacon
100 г
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Pine nuts
3 ст. л.
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Butter
1 ст. л.
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Flour
400 г
Cooking
Pumpkin peel, cut into large cubes, season with salt and pepper, drizzle with olive oil, sprinkle with rosemary needles and bake at 180 * C for 15 to 20 minutes. Remove from the oven and allow to cool to room temperature.
Half of the pumpkin put into a blender and punching until puréed. Add the eggs, cream, olive oil, salt to taste, stir again thoroughly in a blender.
Parts add the flour. Start kneading the dough. Cover with a cloth and leave to rest for 30 minutes at room temperature.
Basmati rice Quinoa Mix from Mistral cover with water, bring to boil, reduce heat and cook under cover for 15 minutes. Allow to cool to room temperature.
Bacon very finely chop and melt over medium heat until it becomes Golden and crispy.
Boiled shrimp to clean.
Remaining baked pumpkin mashed with a fork, add the mixture of rice and quinoa, shrimp, bacon, salt, pepper and mix well.
Take a small part of the test, a good probility it with flour and roll out to a thickness of 1-2 mm. at intervals of About 4 cm, put the stuffing size of a walnut.
Top with another layer of dough, press it to the bottom layer ( I do this by using a long ruler )and cut into squares which boil in salted water for 4 - 5 minutes until cooked dough.
Ravioli not be frozen, such storage thin crust crack. Serve the dish immediately after cooking, so the maximum opening of the taste.
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