Pumpkin Ravioli with Cheese Filling

Ingredients

• 200 g baked, soft pumpkin flesh
• 1 pinch chili powder
• 1 egg
• Salt
• 350 g flour
• 150 g cream cheese
• 100 g grated Bergkäse (at least 12 months old)
• 1 small onion
• 2 dried tomatoes (finely chopped)
• 1 egg yolk
• Salt
• Pepper
• 4 tbsp butter
• 100 g grated Parmesan
• herbs (for garnish)

Instructions

1. 1.

   Puree the pumpkin flesh, add egg, salt and flour (add only enough flour until a firm dough forms).

2. 2.

   Knead the dough vigorously, roll out to 2 mm thickness and cut about 8 large and 40 smaller hearts.

3. 3.

   Peel the onion and sauté in butter until soft. Mix cream cheese with Bergkäse, tomatoes and onions, season with salt and pepper. Spread filling on half of the hearts in the center, place the second half over them, press edges together and shape as needed with heart cutters.

4. 4.

   Cook in boiling salted water for about 5 minutes, lift out, drain.

5. 5.

   Serve by tossing in hot butter and topping with grated cheese. Garnish with herbs if desired.