Summary

Ingredients

• 4 egg yolks
• 1 egg (s)
• 350 g wheat flour type 405, approx., Depends on the size the es
• 1 teaspoon salt
• 1 tablespoon olive oil
• 500 g pumpkin flesh, pitted and diced (if Hokkaido pumpkin, no peelin is required)
• 2 tablespoon olive oil
• 150 g ricotta
• 2 egg (s), lightly beaten
• 120 g breadcrumbs, approx., Depends on the size the es)
• 50 g butter
• 8 fresh sage leaves
• salt and pepper
• 8 tablespoon parmesan, freshly grated (optional)

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Instructions

1. Knead an elastic, non-sticky pasta dough from the first 5 ingredients (flour a little more or less depending on the size of the eggs, I assume eggs of medium size) according to Alberto`s recipe (see CK videos).
2. Wrap the dough in foil and let it rest for about 30 minutes at room temperature.
3. Preheat the oven to 180 °.
4. Drizzle the pumpkin with oil, place in a dish, cover with aluminum foil and bake for about 1 hour.
5. Brush through a sieve and place in a bowl. Add the ricotta and eggs. Add breadcrumbs until you have a soft but firm mass. Season with salt and pepper vigorously.
6. Roll out pasta dough thinly. Either make ravioli with a ravioli board or cut out shapes with a special cutter (if necessary a cup or similar). Put a little filling on each half, fold the other half over and press it down. Simmer in salted water for about 10 minutes.
7. In the meantime, melt the butter with the sage leaves in a pan and let it steep for a few minutes (do not brown). Put the finished ravioli in a preheated bowl or on a serving plate, pour the sage butter over them and sprinkle with parmesan if you wish.