Summary

Ingredients

• 100 g flour
• 100 g semolina (durum wheat semolina)
• 100 ml cold water
• 400 g pumpkin meat, (mainly Hokkaido)
• 1 tablespoon butter
• 1 small onion (s)
• salt and pepper
• 60 g parmesan, freshly rated
• 1 egg yolk
• nutmeg
• 50 g butter
• 8 leaves sage

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Instructions

1. Process the flour, semolina and water into a smooth dough and wrap it in cling film and let it rest for 1 hour in the refrigerator. In the meantime, clean the pumpkin and cut into cubes. Melt the butter and fry the diced onion in it until translucent. Add the pumpkin cubes, season with salt and pepper and cook until very soft. But without a lid - the pumpkin water must be able to evaporate.
2. The pumpkin is perfect when there is a firmer puree mass in the pot. This takes about 20 minutes. Then fold in the parmesan and egg yolks. Season with a touch of nutmeg.
3. Roll out the pasta dough and fill the ravioli. Cook in salted water for approx. 2-4 minutes. Drain and keep warm. Heat the butter in a small pan and fry the sage leaves over a mild heat. Season to taste with a little salt and pepper and one or two drops of lemon juice. Pour over the ravioli and serve with a few parmesan shavings.