Curry-flavored braised beef with pumpkin cream and goat cheese sauce by Federica Carucci
Finely slice the onion and sauté it in a pan with the bay leaves, a couple of tablespoons of seed oil, and the unpeeled garlic clove. Add the diced pumpkin and let it cook, then pour in a cup of hot water and cook, covered, for 10 minutes.
Melt the cream and goat cheese in a saucepan for a few minutes, until you obtain a smooth and homogeneous sauce.
Cook the Braised Sfogliavelo for 1 minute in boiling salted water flavored with a tablespoon of curry powder. Pour the ravioli into the pan with the puréed pumpkin, add a ladle of the cooking water, and stir. Divide the ravioli among the plates, garnishing with the goat cheese sauce, a little grated lime zest, a few thyme leaves, the crumbled amaretti biscuits, a drizzle of extra virgin olive oil, a drizzle of balsamic vinegar glaze, and a sprinkling of pepper.