Summary

Ingredients

• 500 g flour, type 405
• 4 medium egg (s)
• 3 tablespoon olive oil
• 1 pinch (s) salt
• 3 tablespoon spinach, pureed, fresh or frozen

Also:

• 500 g pumpkin meat
• 2 tablespoon olive oil
• 150 g ricotta
• 2 egg (s)
• 100 g breadcrumbs, possibly a little more
• 50 g butter
• 8 leaves sage
• 8 tablespoon parmesan, sliced or grated
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C.
2. Knead a pasta dough from the flour, eggs, olive oil, salt and spinach puree. I don`t add all of the flour at the beginning, as flour often binds to different degrees. The dough shouldn`t stick. Wrap the dough in foil and let it rest for 30 minutes at room temperature.
3. Cut the pumpkin flesh into cubes, drizzle with oil and bake in an ovenproof dish with a lid or aluminum foil for 45-60 minutes (depending on the type of pumpkin and the size of the cubes).
4. Put the soft pumpkin through a sieve, let cool slightly. Mix with the ricotta and eggs in a bowl, thicken with breadcrumbs until the mixture is not too firm. Season well with salt and pepper.
5. Heat the salted water for the ravioli.
6. Roll out pasta dough thinly. Place the filling on half of the dough and beat the second half over it. Press the edge firmly in place. Either cut with a knife or cut out shapes with a cookie cutter. Now cook the pasta pockets in salted water for 10 minutes.
7. In the meantime, melt the butter in a pan and fry the sage leaves briefly. Briefly toss the finished ravioli in the pan with the sage butter. Put in a bowl and sprinkle with parmesan cheese.