Stuffed Pasta with Pumpkin and Sage

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 2 handfuls fresh herbs (e.g., sage, chives, basil)
• Salt
• 1 Shallot
• 2 Garlic cloves
• 250 g ricotta
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (from the mill)
• nutmeg
• 500 g pumpkin flesh e.g., butternut squash (seeded and peeled)
• olive oil
• 1 handful sage leaves
• grated cheese for serving (e.g., pecorino or parmesan)

Instructions

1. 1.

   For the dough, knead flour, eggs, olive oil and 1 tsp salt into a smooth, supple dough. Add more water or flour if needed. Shape dough into a ball, wrap in plastic film and let rest for about 30 minutes.

2. 2.

   For the filling, trim herbs, blanch briefly in salted water, cool, drain and finely chop. Peel and finely chop shallot and garlic; sauté in hot butter until translucent. In a bowl combine herbs, ricotta, parmesan and season with salt, pepper and nutmeg.

3. 3.

   Knead dough again and roll out on lightly floured surface or using a pasta machine to a thickness of about 1 cm. Place teaspoons of filling at intervals, cut circles (~6 cm diameter) with a cutter, brush edges with water, fold into half-moons and press edges firmly. Let dry slightly.

4. 4.

   Slice pumpkin thinly, season with salt and pepper, and cook in a grill pan with 2 tbsp hot oil on both sides for 5–10 minutes until tender.

5. 5.

   Cook ravioli in simmering salted water for 4–5 minutes until al dente.

6. 6.

   Sauté sage leaves in 5–6 tbsp oil briefly; toss drained pasta with a splash of pasta water, season with salt and pepper. Plate ravioli with pumpkin and sage, sprinkle grated cheese and serve.