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

Instructions

1. 1.

   Step 1:

2. 2.

   Sift the flour onto a clean work surface, make a well and add the eggs, oil and salt.

3. 3.

   Step 2:

4. 4.

   Knead everything into a smooth, firm dough. Shape the dough into a ball, cover with a cloth and let rest for about 30 minutes.

5. 5.

   For the filling bring salted water to boil. Cut the pumpkin flesh into cubes and cook in boiling water for about 15 minutes until very soft. Drain and put into a dry pot. 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.

6. 6.

   Step 3:

7. 7.

   Divide the 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. Start at a high setting and turn the dough sheets through the machine until the desired thickness is reached.

8. 8.

   Step 4:

9. 9.

   Place one teaspoon of filling with some space between them on the dough sheets.

10. 10.

    Step 5:

11. 11.

    Put one washed, dry sage leaf on each pumpkin mound.

12. 12.

    Step 6:

13. 13.

    Brush the edges with water so they stick well.

14. 14.

    Step 7:

15. 15.

    Lay a second dough sheet over the filling.

16. 16.

    Step 8:

17. 17.

    Press the dough around the ravioli firmly with your fingers.

18. 18.

    Step 9/10/11:

19. 19.

    Cut the individual ravioli (4x4 cm) into rectangles with a dough grid cutter. Cook all made pumpkin ravioli in plenty of boiling salted water for 3-4 minutes. As soon as they rise to the surface, remove with a slotted spoon and drain.

20. 20.

    Drain the ravioli, for example toss them in hot sage butter and serve on plates. Sprinkle with fresh parmesan before serving.