We are on Christmas vacation from 23.12. - 06.01.25. Orders and inquiries will be processed again from 07.01.25.
Ravioli with bimi, shiitake mushrooms, soy butter and pumpkin
Ingredients
Ingredients:
150
g
Pumpkin (e.g. Hokkaido), very thinly sliced
1.5
Tablespoon(s)
Sugar
1
Pinch(es)
Salt
400
g
fresh ravioli (from the chiller cabinet)
200
g
Bimi broccoli
300
g
Shiitake mushrooms
2
Tablespoon(s)
Olive oil
6
Tablespoon(s)
Soy sauce
4
Tablespoon(s)
Sake or white wine
100
g
cold butter cubes
Preparation
1. Slice the pumpkin very thinly, season with ½ tbsp sugar and a pinch of salt, leave to stand for 30 minutes.
2. Cook the ravioli according to the packet instructions, drain.
3. Clean the bimi broccoli and cut into bite-sized pieces.
4. Clean and slice the shiitake mushrooms.
5. Heat the olive oil in a pan, sauté the bimi broccoli and shiitake mushrooms until lightly browned, then remove from the pan and set aside.
6. Add the soy sauce, sake or white wine and 1 tbsp sugar to the pan, reduce briefly.
7. Remove the pan from the heat and add the cold cubes of butter. Swirl the pan until the butter has dissolved.
8. Return the ravioli and roasted vegetables to the pan and carefully fold in.
9. Arrange the pumpkin on top of the ravioli.
