Pumpkin Ravioli & Dubai Chocolate Inspired Pumpkin Dessert
Recipe Overview
Overview
As the pumpkin season rolls in, this recipe for Pumpkin Ravioli and a Dubai-inspired dessert offers a delightful twist on traditional flavors. The ravioli is crafted from thinly sliced pumpkin, which not only makes it visually appealing but also adds a lightness that is often missing in heavier pasta dishes. The key to this dish lies in the careful preparation; the pumpkin must be cut evenly and filled with goat cheese, ensuring that the edges are dry for proper sealing. Frying them in olive oil until golden brown adds a beautiful caramelization that elevates the dish’s taste.
On the other hand, the dessert is a layered masterpiece that combines pumpkin puree with kadayif, a traditional pastry. The layers are thoughtfully constructed, with each component bringing its own texture and flavor. The use of spices like cinnamon and cloves in the pumpkin puree adds warmth, making it a perfect fall treat. The final touch of melted chocolate ganache on top not only enhances the dessert’s richness but also makes it visually stunning.
Both recipes are not only delicious but also showcase the versatility of pumpkin in both savory and sweet applications. They are sure to impress at any gathering, offering a unique take on seasonal ingredients that everyone will enjoy. Whether you’re looking to wow your guests or simply indulge in some comforting fall flavors, these dishes are a must-try.
Recipe Details
Steps & Tips
Cut pumpkin into round shapes or squares using a mandolin.
Place goat cheese in the center of the pumpkin pieces and press the sides to seal.
Fry the pumpkin ravioli in olive oil on both sides until slightly browned.
Tip: Ensure the edges of the pumpkin ravioli are not wet with cheese to help them stick.
Tip: Slightly browning the ravioli enhances the flavor through caramelization.
Prepare a pesto sauce with a bit of olive oil.
Dirty the plate with pesto sauce and add the fried pumpkin ravioli.
Add a bit more pesto on top of the ravioli.
Place pumpkin in a pressure cooker with sugar, cloves, cinnamon, and a little water.
Cook the pumpkin in the pressure cooker for 12 minutes.
Tip: When cooking pumpkin without a pressure cooker, monitor the water level to avoid it becoming too watery.
Smash the cooked pumpkin and let it cool.
Slice kadif into thin pieces and fry them slowly in butter.
Tip: Fry the kadif slowly to ensure even cooking and avoid unwanted browning.
Add a spoonful of sugar to the kadif just before finishing frying.
Tip: Adding sugar at the last minute while frying kadif makes it crunchier.
Whip 35% fat cream and mix in pistachio paste.
Place the prepared layers in the refrigerator to cool.
Tip: Chilling the dessert layers in the refrigerator improves the texture.
Melt 60g of chocolate and mix in more cream to create a ganache.
Tip: Mixing cream with chocolate prevents it from hardening like a chocolate bar.
In a mold, layer kadif, pumpkin puree, and cream with pistachios.
Serve the dessert immediately or cut into slices.
Tip: Serve the dessert immediately for the best texture, as the crunchiness decreases over time.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Nuts
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pumpkin ravioli is a unique twist on traditional pasta, using pumpkin slices instead of dough.
- •Caramelizing the pumpkin ravioli enhances its flavor significantly.
- •The dessert layers include kadayif, which should be cooked slowly to avoid burning.
- •Using a pressure cooker can significantly reduce the cooking time for the pumpkin.
