Open pumpkin ravioli with Achel blue crumble, parsley sauce and Yka Leaves


(For 4 portions)

  • small straight tube pumpkin
  • curly parsley bunch
  • 1 shallot
  • 120gr Achel blue chees
  • Iluigi olive oil
  • Yka Leaves - Koppert Cress
  • Foeil powder - Verstegen
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen



  • Take a piece of pumpkin and peel it. Using a mandolin, make fine long strips of about 14 cm by 4 cm, 3 per person. Finely chop the less beautiful pumpkin pieces into a tartare. Also peel and finely chop the shallot.
  • Simmer shallot and pumpkin tartare now gently with a dash of olive oil without coloring.
  • Season well with black pepper, sea salt and some mace powder. Now chop a branch of curly parsley and mix into the tartare.


  • Briefly cook the 12 slices of pumpkin in boiling water with sea salt (about 30 seconds) and transfer to a towel or kitchen paper.


  • Wash a handful of curly parsley and drop briefly into the warm cooking water from the pumpkin. Let it boil for a while and scoop out with the help of a slotted spoon.
  • Mix the parsley with a good splash of cooking water and olive oil. Good seasoning with sea salt and black pepper. You now get a spicy smooth green sauce.

To finish off:

  • Preheat plates. Put together 3 raviolis on each plate by filling each pumpkin belt with a spoonful of warm tartare. Now spread some green sauce over the plates, crumble some blue cheese, drizzle some olive oil and finish with the Yka leafs.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild Grey Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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