Autumn is pumpkin time and with it many long-awaited dishes come back to the table. If you want to try something new this year, you can try homemade pumpkin ravioli with orange and roasted pumpkin seeds. A recipe that takes a bit of courage, but tastes great in the end.
Valerie Hammacher shows the dish in her book “Kitchen Gift” (ars vivendi) and says: “Basically, I like recipes that are easy and quick to prepare and therefore easy for everyone to cook. The pumpkin ravioli, on the other hand, are a little more complex because just preparing the pasta dough is not something you normally do casually in everyday life.
That’s why a little courage and a desire for new things are necessary. “It sometimes pays to overcome yourself, take a step forward and try out something unknown, because these ravioli not only taste very good, but everyone who tastes them will enjoy them appreciatively,” predicts Valerie Hammacher.
If you’re interested in the recipe, first make a pasta dough and then make the filling from butternut squash, red onion, butter, egg, ricotta and parmesan. Two tips from the cookbook author that are particularly important: “On the one hand, you really have to let the pasta dough rest for at least an hour, otherwise it will fall apart and you won’t be able to roll it out well,” says Valerie Hammacher.
“You should also make sure that after you have placed the second sheet of dough on the filling, you squeeze out the air between the filling and the dough well. Otherwise there is a risk that the ravioli will burst open during cooking.”
Anyone who follows all of this and successfully serves the first handmade pumpkin ravioli can enjoy the taste experience and the recognition of the guests. The butternut squash gives the dish a special touch, but alternatives are also possible: “The butternut squash, as its name suggests, has a particularly mild, nutty, buttery taste that I really like,” says Valerie Hammacher .
«The use of this type of pumpkin is simply due to my personal preference. You can also use Hokkaido pumpkin, for example, which tastes a little more intense and sweet.” Here you can choose the variety that best suits your taste.
Ravioli is a dish that can be enjoyed comfortably at home and served at a nice dinner. If you are looking for a pumpkin recipe that is also suitable for on the go, you will find it in the book “Einfach Feierabend” (Hölker Verlag) by Julia Bauer and Sandra Anne Christen.
The authors present a pumpkin and barley salad. Here, cooked barley is placed in a bowl with coarsely grated raw Hokkaido pumpkin, then diced beetroot and diced apple are added, fresh baby spinach and feta crumbs complete the salad.
As a dressing, the authors suggest a “green liquid” made from fresh herbs, various spices, cashews and garlic, for which the recipe can also be found in their book. Alternatively, olive oil, lemon juice and spices can also be used for the pumpkin and barley salad. Fold everything in carefully, season with salt and pepper – and garnish with cashews or walnuts if desired.
“The pumpkin and barley salad is a wonderful starter, for example for Christmas or autumn menus, but also as part of a party buffet,” say the authors. “It’s very easy to prepare and tastes even better when it’s allowed to sit a bit.” The salad can also be easily filled into glasses and transported that way. So if you’re into meal prep and want to prepare a delicious dish for your lunch break the night before, this salad is a good choice.
Hokkaido pumpkin is a classic, but there are many other varieties that pumpkin lovers can try: “We really like the bottle gourd,” says the author duo. «It has a lot of pulp and is great for making hasselback squash. The pumpkin – like the Hasselback potatoes – is cut into thin slices in a fan shape and baked in the oven. For example, it tastes great when filled with herbs.” The experts say you should also try the spaghetti squash with its noodle-like flesh.
If you would like to test the pumpkin and barley salad with a different variety, you are welcome to get creative as long as the following note is observed: “Since it is used raw, you should make sure that it is an organic pumpkin,” advise the authors. “It is better to use a purchased pumpkin for this purpose and not the pumpkin you have grown yourself from the garden.”
When shopping, how do you find a ripe pumpkin that can be processed straight away? “You should pay attention to the color of a butternut squash,” says Valerie Hammacher. “A ripe butternut has a rich, light yellow color, while an unripe pumpkin is more of a pale green,” explains the expert. It’s worth taking a look at the stem of all types of pumpkin: “If it’s slightly woody, you can use the pumpkin straight away.”
Once purchased, pumpkins can last for a long time: “Basically, pumpkins like it cool and dark, so you can store them whole for several months,” says Hammacher. “Room temperature shortens the shelf life somewhat, but here too the pumpkin lasts two to three months.” It is also possible to use the pumpkin as an autumnal decoration for a while before using it for the next pumpkin recipe of your choice.
