Ravioles poêlées à la citrouille farcies aux crevettes et au porc

Calling all those who don't love pumpkin! This recipe is specially made for those who are not fans of pumpkin flavor. Imagine small decorative pumpkins on the table for Halloween. They will amaze your guests: a crispy, pumpkin-flavored base with a savory pork and shrimp filling. It's fun to make, full of vitamins, and perfect for autumn.
An ideal activity to do with the kids. They will love it!

Ingredients

• 150 g of flour

• 300 g of pumpkin puree

• 1 teaspoon of salt

• Pumpkin seeds for decoration

• For the filling

• 150 g of minced pork

• 100 g of shrimp (peeled, deveined, chopped)

• 2 tablespoons of chopped coriander

• 1 jar of sliced white cabbage

• 1 tablespoon of fish sauce

• Salt, pepper

• 1 tablespoon of rice wine

• 1 egg

• Laoganma chili oil

Instructions

1. Mix the flour, pumpkin puree, and salt. Knead until you get a smooth dough. Make a ball and let it rest for 20 minutes.

2. Poke the center of the ball, shape as shown in the video, and divide into small cubes.

3. Flatten each dough cube, then fill with the filling. Follow the video instructions to shape the pumpkins, and place a pumpkin seed on top to mimic a stem.

4. Brown the pumpkins in a pan with a little oil. Once the bottom is golden, add a little water, cover, reduce the heat, and continue cooking for 10 to 12 minutes.

5. Serve immediately with chili oil.