Pumpkin Ravioli

For the pumpkin ravioli first prepare the filling. For this, steam the pumpkin in very little water until soft (Hokkaido can be cooked with peel). The flesh should not be too wet.

Now mash to puree, best in the Flotten Lotte (do not puree!). Stir in finely chopped Parmesan, amarettini, nutmeg and salt until well blended. Chill, preferably overnight.

For the pasta, take away a few tablespoons from the flour, combine with the eggs, a little salt, as well as the olive oil in a bowl.

Heap the remaining flour on the surface, press a hollow in the center, pour the egg mixture into the hollow and gradually work from the inside out with the flour to form a smooth dough.

Knead for about 10 minutes until dough is shiny. Roll out into portions or use a pasta machine to make small portions.

Place the filling in small mounds on the dough, cover with a layer of dough and cut out ravioli. When doing this, press the edges well to smooth them out.

Cook pumpkin ravioli in plenty of boiling salted water for about 4-5 minutes, sprinkle with browned butter and grated Parmesan.

Preparation Tip:

Arrange the pumpkin ravioli with basil leaves or arugula. If you like, sprinkle with roasted pumpkin seeds.

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