Ravioli with Ricotta, Pesto and Pumpkin Puree

Ingredients

• 350 g flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• flour (for working)
• 40 g pine nuts
• 2 handfuls fresh herbs (e.g., coriander, mint, parsley)
• 80 ml olive oil
• 2 Tbsp grated Parmesan
• Salt
• pepper (ground)
• 600 g pumpkin flesh (e.g., muskmelon)
• 2 tbsp olive oil
• Salt
• chili powder
• 100 ml heavy cream
• 2 tbsp butter
• 1 splash Lemon juice
• 1 egg
• 1 onion
• 2 Garlic cloves
• 200 g ricotta
• 50 g grated Parmesan
• 2 tbsp breadcrumbs
• 1 splash lemon zest
• 1 tsp lemon peel (unprocessed)
• Salt
• pepper (ground)
• fresh coriander leaves

Instructions

1. 1.

   Sift the flour onto a work surface and press a well into the center. Beat the eggs in a bowl, season with salt, pour in the olive oil, and gradually fold in the flour from the edges with your fingers until the dough is smooth and elastic. Knead thoroughly, adjusting flour as needed. Cover and let rest for about 30 minutes.

2. 2.

   For the pesto, toast the pine nuts in a pan until lightly browned. Remove and cool. Rinse the herbs, shake dry, pick leaves, and blend with the pine nuts. Add olive oil gradually until a creamy pesto forms. Stir in parmesan and season with salt and pepper.

3. 3.

   Dice the pumpkin and sauté briefly in 1 tbsp olive oil in a hot pot. Season with salt and chili, add a splash of water, cover and steam for about 20 minutes. Then add cream, bring to a boil, remove from heat, stir in butter, and mash into a puree with a potato masher. Season with lemon juice, salt, and chili.

4. 4.

   Separate the egg whites from yolks. Finely dice the onion and mince the garlic. Mix these with well‑drained ricotta, the egg yolk, parmesan, and breadcrumbs. Season with lemon juice, zest, salt, and pepper.

5. 5.

   Roll out the dough to about 2 mm thickness on a floured surface or using a pasta machine. Place roughly one teaspoon of filling at regular intervals on half the dough. Brush a little beaten egg white around each filling. Fold the other half over, press edges firmly, and cut into squares with a pastry wheel.

6. 6.

   Bring salted water to a boil in a large pot. Drop the ravioli in and simmer for 3–4 minutes. Drain well, drizzle with pesto, garnish with coriander leaves, and serve alongside the pumpkin puree.