Carrouth - Carrot - Vermouth - Pumpkin Ravioli with marinated Scampi

Recipe, Food, Styling & Photo: Oliver Schwarzwald

Boiling is key...

When carrots are cooked, they not only become soft. During cooking, their flavour changes from fruity, citrusy to flowery, almost violet-like. With direct juice, brief boiling causes the juice to become milder. Less raw, more basic for a great drink. The inspiration for this came from oriental cuisine, where carrots are often cooked with rose water. For example, in the Pakistani dish called Moraba Havij, a jam made of cooked carrots, rose water and cardamom. For the drink, however, we need something tart and, of course, acidic. The It's Undone non-alcoholic vermouth adds subtle herbal flavours. The acid kick comes with lime and a little orange juice. The necessary spice is provided by a Cardomom Bitter from Fee Brothers.

For the pairing, Butternut offers. Mild and close to carrot. A perfect base for the spicy shrimps. They are first marinated in ginger, garlic, sage, fennel seeds, etc. and then seared or grilled until hot.

The drink is fruity, floral with exotic, tangy flavours. Served with mild raviloi with spicy shrimps! Nice!

Styling & Photo: Oliver Schwarzwald

Ravioli:

As an appetiser for 4-8 people

The dough:

200g flour Type 550

100g Durum wheat semolina

3 Eggs

2 Tsp olive oil

2 Tsp water

1 Tsp salt

Put the flour with a pinch of salt in a bowl or directly on the work surface. Make a well in the centre. Add the eggs, water and olive oil to the well and slowly mix with the flour with a fork, working from the inside out. Then continue to knead the dough for approx. 10 min with the heels of your hands on a floured tabletop until the dough is elastic and shiny. Add a little water if the dough is too dry, more flour if it is sticky. Good dough does not stick to the hands.

Shape the dough into a ball and place in cling film and leave to rest for 30min.

(Now you can prepare the filling)

Cut the dough into quarters and roll out thinly. Optionally with the pasta machine on speed 6.

Dust with flour in between. Place the dough sheets between two tea towels.

Cut circles out of the dough with a round cutter (8cm diameter).Apply some of the filling (see below). Moisten the edges with a little water, cover with your second dough circle and then carefully press together.

The filling:

1 Small butternut squash

1 Garlic clove finely chopped

3 Charolots finely chopped

4 Tsp mascarpone

Nutmeg

Salt

Pepper

Olive oil

Preheat the oven to 250° Celsius. Halve the butternut squash, remove the seeds, peel and roughly cut into pieces. Lay the pieces out on a baking tray. Drizzle with olive oil. Then season with salt and pepper. Roast for approx. 20min until the pumpkin is soft. In the meantime, sauté chopped carrots and chopped garlic in 1 tbsp olive oil, set aside. Remove the pumpkin from the oven and leave to cool. Mix the carrots with the pumpkin and mash. Then puree with a hand blender until smooth and mix with mascarpone. Season again with salt, pepper and nutmeg.

The scampi:

8 Scampi (1-2 per person)

4 Bboots thyme

4 Boots sage

6 Stalks parsley (curly parsley is good, you can use some for the drink decoration later)

15g Ginger

1 Clove garlic

1 Tbsp fennel seeds

1 Tbsp rose paprika

1 Tsp peppercorns

8 Tbsp olive oil

Peel of 1 organic orange, grated

Zest of 1 organic lime, grated

Salt

Chilli from the grinder

50g brown butter

Pluck the herbs and chop coarsely with the garlic. Grind in a mortar with fennel seeds, pepper, ginger and some oil. Put the scampi in a bowl and mix with the paprika powder, the remaining oil, the zest and the contents of the mortar. Leave everything for at least 1 hour.

Then fry in a grill pan until hot. Season with salt and a little chilli before serving.

Serve with a ravioli, optionally topped with a little brown butter.

The drink:

1 martini glass.

5 cl Carrot juice

2 cl Orange juice

4 cl Undone Vermouth

1 cl Rose syrup

1/4 Lime juice

1-2 Dashes Feebrothers Cardamom Bitter

Fill Martini glass with ice to chill.

Shake all ingredients over ice, remove ice from the martini glass and strain the drink into the chilled martini glass.