Wonton pasta lasagna, with turkey, pumpkin and spinach

Today I propose an original idea of wonton pasta lasagna with turkey, pumpkin and spinach. The pasta is different and you will love it.

I prepare it with the Asian wonton pasta, It is ready in just 1 minute of boiling and you can find it in frozen packets in Asian stores.

In case you didn't know, this dough is very common in Chinese gastronomy where it is also cooked fried, in soups, etc. It is a very thin dough of 10×10 centimeters, made with wheat flour, water and salt.

So if you don't know it, I encourage you to use it because it is a marvel.

 INGREDIENTS:

• Wonton Paste Sheets
• Pumpkin
• Sliced turkey
• 300 gr baby spinach
• Sprockets
• Raisins
• 3 egg yolks
• 3 tablespoons lemon juice
• 250 gr butter
• 1/2 teaspoon salt
• Pinch of black pepper

STEP BY STEP RECIPE:

1. The first thing we need to do is to roast the pumpkin, You can even do it the day before or when it suits you, because it takes a little time and so you have it ready when you want to assemble the dish. I buy the peanut squash (which as the name suggests has that shape). It is a bit of a pain to peel, but its flavor is always sweet and it is fleshy, but they also sell it already peeled and in pieces! Although in this recipe I cut it into thin slices. Place the pumpkin slices in a baking dish, season with salt and pepper and pour a dash of Aove. Roast for about 20 minutes at 200ºc, depending on the type of pumpkin and the size of the pieces. It will be ready when it is soft when pricked with a fork. If you see that it is burning but still hard, lower the oven temperature.
2. If you opt for fresh turkey, which are filleted, put a little salt and pepper and oil and roast, at the same time as the pumpkin, in the same oven for about 10 minutes (depending on the thickness of the fillets).
3. In a frying pan put a splash of Aove and brown a couple of cloves of garlic slices, add a handful of raisins and pine nuts, and brown and pour the spinach (I really like the baby ones, as they are very tender and come clean in a bag) and sauté them for 5 minutes with just a pinch of salt, as they are strong and have a lot of flavor.
4. Lastly, I would like to hollandaise sauce at 70º with 4 egg yolks, juice of half a lemon, 50 ml of water, 250 gr of butter and a pinch of salt and pepper. I make it with the thermomix and it turns out wonderfully. If you want you can also make it in a bain-marie:
5. To do this, put the butter in a saucepan and turn the heat to the minimum. Without stirring, we wait for it to melt for about 20 minutes, and we will see how the butter fat separates from the whey, which is like water. Then with a spoon or small ladle, we remove the fat to another bowl. This is called clarifying the butter.
6. Then, separate the yolks from the egg whites and put them in a bowl with a single spoonful of lemon juice. We put the bowl with the yolks on top of the hot water (this is called ”the yolk mixture").” in a bain-marie) and begin to beat until frothy. Then we are going to add the butter in a trickle, little by little, while stirring until it emulsifies and we get a creamy texture. Then add the other two tablespoons of lemon juice, a little salt and black pepper and stir.
7. I put plenty of water in a pot to boil with a spoonful of salt and I boil the wanton slices, a few at a time because if they do not stick together. Thirty seconds is enough. Take them out with a skimmer one by one and let them drain spread on a clean cloth. Be careful, they are very sticky!
8. The only thing left to do is to assemble the lasagna: I make layers interspersed with spinach sautéed with raisins and pine nuts, roasted pumpkin slices, and turkey slices. .
9. I cover the lasagna with the hollandaise sauce and some pine nuts and bake it in the oven until golden brown, but don't let it burn!

I assure you that this wonton pasta lasagna, with turkey, pumpkin and spinach you will love it!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum