Pumpkin Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 EL olive oil
• 1 TL salt
• flour (for work surface)
• 350 g pumpkin flesh
• 1 onion
• 100 g Parmesan
• 50 g ground almonds
• 1 TL sharp mustard
• 1 egg
• Salt
• pepper (from grinder)
• nutmeg
• 2 sage leaves
• 12 zucchini blossoms
• 2 EL Butter
• 2 EL olive oil
• 3 EL grated parmesan
• pepper (from grinder)

Instructions

1. 1.

   Sift flour onto a clean work surface, form a well and add the eggs, oil, and salt. Knead into a smooth, firm dough. Shape into a ball, cover with a cloth, and let rest for about 30 minutes.

2. 2.

   Bring salted water to boil. Cut 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 nicely dry, then cool. Peel and roughly chop the onion. Roughly crumble the parmesan and blend with the onion and almonds. Mash the pumpkin finely. Mix in mustard and egg, fold in the onion mixture, and season with salt, pepper, and nutmeg to taste.

3. 3.

   Divide dough into 3-4 portions and knead each again. Roll out on a lightly floured surface to about 2 mm thickness using a pasta machine.

4. 4.

   Place one teaspoon of filling spaced apart on the dough sheets. Brush edges with water so they stick well. Lay another sheet over the filling. Press dough around the ravioli firmly.

5. 5.

   Cut individual ravioli (about 4x6 cm) into rectangles with a pastry grid and let rest on a floured surface until all are formed.

6. 6.

   Gently wash the blossoms and pat dry. Carefully open the cups and snap off the stamens with tweezers.

7. 7.

   Cook ravioli in plenty of boiling salted water for 3-4 minutes. Fry zucchini blossoms in butter and oil for 1-2 minutes until crisp. Remove noodles with a slotted spoon and drain.

8. 8.

   Arrange ravioli with zucchini blossoms on plates, drizzle with cooking fat, sprinkle with parmesan, and finish with pepper.

9. 9.