Pumpkin Ravioli

Ingredients

• 150 g flour
• 1 egg
• 0.5 EL olive oil
• Salt
• 150 g pumpkin flesh
• 50 g ricotta
• 2 EL breadcrumbs
• Salt
• pepper (ground)
• 0.5 bundle fresh mint (finely chopped)
• 40 g Butter

Instructions

1. 1.

   Knead the dough by mixing flour with egg, oil and salt; add a little water if needed. Wrap the dough in a cloth and let it rest for 30 minutes.

2. 2.

   Cut the pumpkin flesh into cubes. Place them in a pot, cover slightly with water, season lightly with salt and simmer for about 5-8 minutes until tender. Drain and puree finely. Let cool, then mix with ricotta, breadcrumbs, salt and plenty of pepper.

3. 3.

   Knead the dough again and divide it into portions. Roll each portion into thin sheets by hand or using a pasta machine. Place half of the sheets on a grid spaced 4 cm apart, topping each with 1 tsp filling. Fold the remaining sheets over and press between fillings. Cut ravioli with a pastry cutter. Lay them on kitchen towels and let dry slightly if desired.

4. 4.

   Drop the ravioli into boiling salted water and cook for 3-4 minutes. Remove with a slotted spoon and plate.

5. 5.

   Melt butter in a pan, add mint until it wilts. Drizzle the mint butter over the ravioli. Sprinkle with fresh grated Pecorino and serve.