Handmade Pumpkin Ravioli with Gorgonzola Dolce

Ingredients

• 75 g flour
• 125 g semolina
• 2 Eggs
• 1 pinch salt
• semolina (for rolling)
• 1 kg muskmelon pumpkin (approx.)
• 50 g grated Parmesan
• 1 egg yolk
• egg white (for brushing)
• Salt
• nutmeg
• pepper (ground)
• 500 ml poultry stock
• 125 g butter
• 5 sage leaves
• 80 g Gorgonzola
• fine sea salt
• pepper (ground)

Instructions

1. 1.

   Knead all dough ingredients together and let rest in cling film for at least 1 hour in the refrigerator.

2. 2.

   Cut the pumpkin into wedges, roast in a preheated oven at 160 °C for about 30–40 minutes until soft. Let cool slightly, scrape the flesh with a spoon from the shell, puree finely with an immersion blender, and strain through a linen cloth for about 1 hour. Transfer the puree to a bowl and mix with the egg yolk and grated Parmesan. Season with salt, pepper, and nutmeg.

3. 3.

   Bring the poultry stock to a boil, cut cold butter into cubes and gradually stir in. Cook half of the sage leaves with the stock, then remove them. Slice the remaining sage leaves into strips and add to the stock. Season with salt and pepper.

4. 4.

   Roll out the dough into thin sheets using a pasta machine. Place one sheet on a work surface, drop 1 tsp pumpkin filling at intervals. Brush the gaps with beaten egg white, lay another sheet over it, press firmly around the filling, and cut ravioli with a cutter.

5. 5.

   Boil a large pot of salted water, add the ravioli and let cook for about 5 minutes (water should no longer boil). Warm the sage stock, add the drained ravioli, serve on warm deep plates, and crumble small pieces of Gorgonzola over the top.