Pumpkin‑Potato Ravioli

Ingredients

• 600 g starchy potatoes
• 2 Tbsp grated Parmesan
• 1 egg
• 1 egg yolk
• 150 g flour
• 1 tbsp freshly chopped sage
• Salt
• nutmeg
• Salt
• 350 g pumpkin flesh
• 1 onion
• 100 g Parmesan
• 50 g ground almonds
• 1 tsp sharp mustard
• 1 egg
• Salt
• ground pepper (from the mill)
• nutmeg
• 40 g Butter
• 5 sage leaves
• 50 g arugula
• 2 tbsp balsamic vinegar
• 2 tbsp roasted pumpkin seeds
• grated Parmesan (optional)

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes. Peel, let them cool slightly, then press through a potato masher. Knead with Parmesan, egg, yolk, and flour into a smooth, pliable dough; season with salt and nutmeg. Cover and rest for about 30 minutes.

2. 2.

   Bring salted water to a boil. Cut the pumpkin flesh into cubes and cook in boiling water for about 15 minutes until very soft. Drain and transfer to a dry pan. Cook on low heat for another 5 minutes until the pieces are pleasantly dry, then let cool. Peel and roughly chop the onion. Roughly grate Parmesan and blend with onion and almonds. Mash the pumpkin finely. Mix in mustard and egg, fold in the onion mixture and sage, and season with salt, pepper, and nutmeg to taste.

3. 3.

   Knead the dough again, divide into four pieces, and roll each out on a floured surface to 4‑5 mm thickness. Cut circles about 6 cm in diameter.

4. 4.

   Place a teaspoon of pumpkin filling onto one dough circle, fold the second half over, and press the edges with your fingers (brush with water if needed for better adhesion).

5. 5.

   Cook the ravioli in plenty of boiling salted water for 3–4 minutes, then drain in a colander.

6. 6.

   Melt butter until it browns, add sage and chopped arugula, then toss the ravioli with balsamic vinegar. Plate and sprinkle with pumpkin seeds and Parmesan before serving.