Pumpkin and Mustard Seed Ravioli

Ingredients

• 300 g flour
• 3 eggs
• 2 tbsp oil
• Salt
• 1 egg yolk
• 2 tbsp Sour cream
• 125 g pumpkin flesh
• 100 g mustard seeds (jarred)
• 200 g aged mountain cheese (grated)
• Salt
• Pepper
• 80 g parmesan (grated)
• 2 tbsp butter (melted)
• nutmeg

Instructions

1. 1.

   Place the dough ingredients in a bowl and knead well; if the dough is too dry, add a little cold water. Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. 2.

   Meanwhile, dice the pumpkin flesh finely and cook in plenty of salted water until soft, then drain and let cool. Drain the mustard seeds well and dice them; mix both with the cheese, egg yolk, and sour cream, seasoning with salt and pepper.

3. 3.

   Divide the dough into two portions and roll each into a very thin sheet. Cut into 6-8 cm squares and place 1–2 tsp of filling in the center of each square. Fold diagonally and press the edges firmly to seal. Repeat until all dough is used. Boil the ravioli in salted water for 3–5 minutes.

4. 4.

   Toss the cooked ravioli in melted butter, plate on dishes, and sprinkle with cheese before serving.