Pumpkin Ravioli with Arugula

Ingredients

• 300 g flour
• 3 eggs
• 1 tsp Olive oil
• Salt
• 350 g pumpkin flesh (e.g., green muskmelon pumpkin with yellow flesh)
• 1 onion
• 1 Garlic clove
• olive oil
• 4 tbsp dry white wine
• 80 ml Vegetable broth
• 50 g Parmesan
• 50 g ground almonds
• pepper (ground)
• Nutmeg (freshly grated)
• margarine (for drizzling)
• arugula (for garnish)

Instructions

1. 1.

   Knead the flour, eggs and 1 tsp olive oil with 1 tsp salt into a smooth, supple dough. Add a little water or flour if needed. Shape the dough into a ball and cover for about 30 minutes.

2. 2.

   Cut the pumpkin flesh into very small cubes. Peel and finely chop the onion and garlic; sauté in a hot pan with 1 tbsp olive oil until translucent. Add the pumpkin, cook briefly, deglaze with wine, pour in broth, and simmer over medium heat for about 5 minutes until most liquid has evaporated. Stir in almonds and parmesan, season with salt, pepper, and nutmeg.

3. 3.

   Divide the dough into two halves and roll each thinly on a floured surface.

4. 4.

   Place filling in 3‑cm intervals on one half of the dough, cover with the remaining dough, press edges firmly, and cut ravioli with a pastry cutter. Boil the ravioli in salted water for 4–5 minutes.

5. 5.

   Drain the ravioli, plate them, drizzle with melted butter, and garnish with arugula before serving.