On the whole, Mountain Bread is somewhat bland and reminiscent of cardboard. Here's how to give it zing - and the leftover filling makes a delicious dip.
Serves 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
4 sheets of Mountain Bread
400g pumpkin, cubed
3 tbsp parmesan cheese
1/4 cup pine nuts
2 cloves of garlic
1 1/2 tsp ground cumin
100g of butter
2 tbsp fresh sage leaves
1 Tbsp lemon juice
Method
Bring a pot of water to the boil and add the pumpkin. Cook on a low boil for 20 minutes until tender.
Place the pumpkin in a bowl and mash it with a fork or potato masher until smooth.
Heat a small frying pain and add the pine nuts. Toast them lightly over high heat until they start to turn golden, then quickly remove them from the heat, add the garlic and cumin and stir in.
Add this mixture to the pumpkin along with the parmesan and stir until all ingredients are blended together.
Use scissors to cut each slice of Mountain bread into three strips.
Spoon in a heaped teaspoon of the pumpkin mixture onto the corner of a strip of Mountain Bread.
Fold the Mountain Bread over the top of the mixture, forming a triangle. Flip it over and fold again until you run out of Mountain Bread.
Dampen the final edge piece with water and fold it in to seal.
Retain any leftover mixture and consume as a dip with crackers or corn chips.
Divide the triangular sensors into bowls ready to be topped with the sauce.
To make the sauce, melt the butter in a saucepan over medium-high heat. Add the sage leaves. Keep the mixture bubbling, swirling the liquid around a little in the pan, until the leaves turn crisp and the butter turns to a light shade of tan.
Remove from the heat and the lemon juice, standing well clear as it can sometimes splash a little. Quickly stir together and pour over the Mountain Bread ravioli.
Serve immediately.
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