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
- Slice the pumpkin very thinly, season with ½ tbsp sugar and a pinch of salt, leave to stand for 30 minutes.
- Cook the ravioli according to the packet instructions, drain.
- Clean the bimi broccoli and cut into bite-sized pieces.
- Clean and slice the shiitake mushrooms.
- 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.
- Add the soy sauce, sake or white wine and 1 tbsp sugar to the pan, reduce briefly.
- Remove the pan from the heat and add the cold cubes of butter. Swirl the pan until the butter has dissolved.
- Return the ravioli and roasted vegetables to the pan and carefully fold in.
- Arrange the pumpkin on top of the ravioli.
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