Filling for pumpkin amarettini ravioli

Ingredients for 4 servings:

• 300 g pasta dough, approx. (recipe of your choice)
• 500 g butternut squash or Hokkaido (with skin), yields approx. 300 g pulp
• 1 clove(s) garlic
• ½ chili pepper(s)
• 2 sprigs rosemary
• 10 sage leaves
• 25 g amaretti biscuits
• 40 g Parmesan, freshly grated
• 1 egg(s), separated
• salt and pepper
• possibly chili
• ½ bunch sage
• 100 g butter
• 25 g amaretti biscuits
• some Parmesan, freshly grated or sliced

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 55 minutes

Preheat oven to 180°C (top/bottom heat). Wash the pumpkin, cut into pieces, and remove the seeds. Wrap the pumpkin tightly in aluminum foil on a baking sheet along with the peeled and sliced ​​garlic, the finely chopped chili pepper, rosemary, and sage. Cook in the preheated oven for about an hour. Remove from the oven and let cool slightly. Then loosen the pumpkin flesh from the skin with a spoon and mix it into a puree in a bowl. Crush the amaretti biscuits (best done with a rolling pin in a freezer bag) and add to the pumpkin along with the Parmesan cheese and egg yolk. Mix everything together, season with salt and pepper, and perhaps a little chili. Roll out the pasta dough thinly with a pasta machine into sheets. Place a teaspoon of filling at intervals on half of the sheets. Brush the spaces between with beaten egg white. Cover with the remaining pasta sheets. Press down firmly and cut out ravioli or cut out ravioli with a ravioli cutter. Make sure all edges are sealed. Bring salted water to a boil and cook the ravioli for about 2-4 minutes. Remove with a slotted spoon and drain well. Heat 50g of butter and fry the picked sage leaves over low heat. Season with salt and pepper. Heat the remaining 50g of butter and lightly toast the amaretti crumbs. Pour the sage butter over the ravioli and sprinkle with Parmesan cheese. Serve with the toasted amaretti crumbs on the side.