Ternera estofada con sabor a curry, crema de calabaza y salsa de queso de cabra, por Federica Carucci
Corta la cebolla en rodajas finas y sofríela en una sartén con las hojas de laurel, un par de cucharadas de aceite vegetal y el diente de ajo sin pelar. Agrega la calabaza cortada en cubos y deja que se cocine. Luego, vierte una taza de agua caliente y cocina tapado durante 10 minutos.
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. Remove the garlic clove and bay leaves and blend the mixture directly in the pan with an immersion blender.
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.