Pumpkin veggies and potato ravioli
The figure-friendly pumpkin has a lot going on under its hard shell that’s good for us. For example, it stimulates digestion and has a draining and detoxifying effect. Pumpkin also contains a number of trace elements as well as vitamins C and E and beta-carotene. The more orange the pumpkin, the more beta-carotene it contains, which is good for our eyes and responsible for firm, smooth skin.
Pumpkin also helps you look your best: the abundant silicic acid it contains benefits connective tissue, skin and hair. Another plus is how figure-friendly it is. The flesh is almost fat-free, making it a land of plenty for calorie-conscious food lovers.
Pumpkin vegetables with a twist
Caramelize sugar, then deglaze with white wine and wine vinegar. Add ginger, a little soy sauce, lemongrass and chili, and simmer for 10 minutes. Strain the stock and add the al dente pumpkin. Finish the pumpkin with fresh coriander and amaze your guests.
Potato dumplings with pumpkin filling
Dough: 400 g floury potatoes, cooked and passed through a ricer, 1 egg yolk, 100 g wheat flour, salt, nutmeg
Knead the potatoes well with the egg yolk, salt and nutmeg. Work in the wheat flour.
Filling: 400 g pumpkin, cooked and puréed, 80 g finely chopped onions, sautéed until soft, salt and pepper, Parmesan to taste
Mix everything together well. Roll out the dough thinly and cut out circles (about 8 cm in diameter). Pipe the filling into the center using a piping bag, fold one side over to form half-moons, and press the edges firmly together. Cook in boiling salted water for about 4–5 minutes. Toss in sage butter if you like and serve immediately.
Enjoy!