Summary

Ingredients

• 300 g douh, approx. (Pasta douh - recipe your choice)

For the filling:

• 500 g pumpkin (s) with skin (butternut or Hokkaido) makes about 300 pulp
• 1 clove garlic
• 0.5 ½ chilli pepper (s)
• 2 sprigs rosemary
• 10 leaves sage
• 25 g biscuit (s), (Amarettini)
• 40 g parmesan, freshly rated
• 1 egg (s), separated
• Salt pepper
• possibly chilli

Moreover:

• 0.5 ½ bunch sage
• 100 g butter
• 25 g biscuit (s), (Amarettini)
• some parmesan, freshly grated or grated

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Instructions

1. Pre heat the oven to 180 degrees celcius.
2. Wash the pumpkin, cut into pieces, core. Put the peeled, sliced garlic, the chilli pepper, rosemary and sage, also well wrapped in aluminum foil, on a baking tray. Cook in the preheated oven for about an hour. Take out of the oven and let cool slightly. Then loosen the pumpkin flesh on the bowl with a spoon and stir in a bowl to make a puree.
3. Mash the amarettini (preferably with the corrugated wood in a freezer bag), add to the pumpkin along with the parmesan and egg yolks. Mix everything, season with salt and pepper and possibly some chilli.
4. Roll out the dough thinly with the pasta machine. Place a teaspoon of filling on half of the pastry sheets at intervals. Brush the gaps with whisked egg white. Cover with the remaining pasta sheets. Press firmly and cut out the ravioli or cut out with a ravioli cutter. Make sure that all edges are closed.
5. Bring salted water to the boil and cook the ravioli for about 2 - 4 minutes. Take out with a slotted spoon and drain well.
6. Heat 50 g butter, fry the plucked sage leaves in it over a mild heat. Season with salt and pepper.
7. Heat the remaining 50 g butter and lightly toast the amarettini breadcrumbs in it.
8. Pour the sage butter over the ravioli and serve sprinkled with parmesan, serve separately with the toasted amarettini breadcrumbs.