RCI-VG.004.0926.001
White Bean Ravioli with Pumpkin Sauce
right|250px|White Bean Ravioli This is an interesting combination of one of my favorite Burmese dis
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Wanton wrappers (or make your own pasta if you have a pasta machine to roll out the dough)1 unit
- large lima beans2 cup
- onion1 largesliced
- toes garlic4 unitmashed
- inch ginger1 unitmashed
- turmeric½ tsp
- Extra Virgin Olive oil1 unit
- Egg for egg wash1 unit
- pumpkin¼ unit
- Salt and pepper1 unit
Method
1
For the stuffing simply soak the lima beans overnight and then place in saucepan and bring to boil.
2
Dump out the water and refill with fresh water. Bring to boil again, turn down the heat and simmer until very soft.
3
In the meantime slice up the onions and fry them in the oil and turmeric until they are carmelized and golden.
4
Strain the beans and add to the onions. Sauté briefly, mashing to form puree. Season to taste.
5
Place a small amount of the bean into the wanton wrapper. Coat edges with egg wash and press with fork to seal the edges. Chill to allow the egg to seal.
6
Bring the pumpkin to a simmer until soft. Add cream or stock and puree into thin sauce. Season.
7
Bring a pot of salted water to a gentle simmer. Place ravioli carefully into the water and allow to simmer for 7 minutes. Remove from water gently and pour over the pumpkin sauce. Garnish as desired.