Mushroom – Pumpkin – Ravioli with Sage Butter

Summary

Ingredients

• 1 pack dough, instant noodle dough from the roll

For the filling:

• 16 mushrooms (stone mushrooms), stalked and finely diced
• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon sage, fresh, finely chopped
• 1 ½ cup puree, firm pumpkin puree (e.g. from Hokkaido pumpkin)
• 100 g parmesan, freshly (!) Grated
• 50 g breadcrumbs
• Salt and pepper, to taste
• 2 large egg whites
• 3 tablespoon butter
• 1 tablespoon olive oil
• 8 tablespoon butter
• 16 leaves sage, fresh
• some parmesan to sprinkle on

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Instructions

1. Heat butter and oil in a saucepan over medium heat. Add the mushrooms, onion and garlic and cook for about 10 minutes. Add the soy sauce and chopped sage and continue to cook over high heat for approx. 3-5 minutes, stirring constantly, until the mushrooms begin to darken and begin to set.
2. Put in a bowl and let cool.
3. Then stir in the pumpkin puree, cheese and breadcrumbs and season with salt and pepper. Fold in an egg white and set aside.
4. Cut the pasta dough into squares approx. 10 cm long.
5. Place a tablespoon of the filling on top, brush the edges with egg white and fold into a triangle. Press the edges into place with a fork.
6. Wrap the finished ravioli in cling film and place in the refrigerator for at least 1 hour. (Can also be frozen fine at this point!)
7. To boil, bring a saucepan of salted water to the boil, carefully place the ravioli in the top and cook until they rise to the top. (This takes about 3 minutes.)
8. Drain gently.
9. For the sage butter, melt the butter in a saucepan over medium heat, add the sage leaves and simmer for 2-3 minutes.
10. Pour the sage butter over the ravioli and sprinkle with some cheese and black pepper and serve.
11. (Note: If there are leftovers from the filling, I use it to fill crackling-and-baking croissants or something similar. - Tastes great as a snack between meals. The filling is also very easy to freeze!)