Pumpkin and miso. It’s not a common combination; some may even call it weird. But what some call weird, I call beautiful.
In this dish the sweet butternut pumpkin is perfectly complemented by the salty, umami-mazing miso, the addition of orange helps to balance the richness, and toasted sesame seeds add a delicious nutty pop. Try to use shiro (“white”) miso as it is sweeter and much more delicate than the darker varieties.
If you are a true Newtonian and wish to make a vegan version, simply use 125g firm tofu in place of ricotta and egg, olive oil in place of the butter, and use egg-free gow gee dumpling wrappers.
Serves 4 (4-5 ravioli per serve)
• 40 wonton wrappers
• 200g roasted butternut pumpkin
• 100g firm, full-fat ricotta
• 1 egg
• zest and juice of 1 orange
• 75g unsalted butter
• 2 tbsp shiro miso paste
• Salt and pepper
• Toasted sesame seeds and finely sliced spring onions, to serve
1. Mash the roasted pumpkin flesh with the ricotta and egg (or tofu if making the vegan version) and the orange zest. Season to taste.
2. Lay out 20 wonton wrappers on your work surface.
3. Place 1 tablespoon of the pumpkin mixture at the centre of each wrapper.
4. Brush edges of the wrapper with water, then place another wrapper on top and seal around the filling, gently pressing out any air.
5. Bring a large pot of salted water to the boil.
6. Add half the ravioli to the boiling water. (It’s important not to overcrowd the pot or they’ll end up stuck together and may split)
7. Cook until translucent, about 2-3 minutes, then remove with a slotted spoon and distribute between four plates. Repeat until all the pasta is cooked.
8. Heat the butter in a saucepan until bubbling and slightly browned.
Words: Olivia Mackay, www.scoffandquaff.wordpress.com