Ravioli or Maultaschen baked with pumpkin

Ingredients for 3 servings:

• 300 g ravioli or Maultaschen
• 300 g pumpkin flesh, prepared and weighed
• 1 small onion(s)
• 1 red bell pepper(s)
• 2 stalk(s) Celery
• 1 clove(s) garlic
• 2 tbsp crème fraîche, or sour cream
• some vegetable broth, or beef broth, from instant powder
• 1 handful of cheese, grated, e.g., medium-aged Gouda
• n. B. Salt
• n. B. Pepper, freshly ground
• some fat, for the mold
• e.g. Thyme, fresh or dried
• e.g. rosemary, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Prepare well

Deseed and remove any fibrous parts from the pumpkin, and peel the pumpkin. Then cut into cubes approximately 1 cm long. Wash, trim, and finely dice the celery and bell pepper. Dice the onions and sauté in a little oil, press in the garlic, add the celery, and sauté for about 3 minutes. Add the prepared vegetables and thyme and/or rosemary, if desired. Mix everything together and add a little vegetable stock. Simmer until the vegetables are tender but not overcooked. Discard the herb stems. Stir in the sour cream or crème fraîche, season with salt and freshly ground pepper. Cook the ravioli or Maultaschen, store-bought or homemade, and drain. Do not use dried soup ravioli! Grease a baking dish and line it with the ravioli or Maultaschen. Cut the Maultaschen into pieces if necessary, depending on their size. Spread the sauce over the pasta and sprinkle with grated cheese. Bake in the oven at 200°C (top/bottom heat) for about 20 minutes, until the cheese is golden brown. Serves 2-3, depending on your appetite.