Green pumpkin ravioli

Ingredients for 4 servings:

• 500 g flour, type 405
• 4 m.-sized eggs
• 3 tbsp olive oil
• 1 pinch of salt
• 3 tbsp spinach, pureed, fresh or frozen
• 500 g pumpkin flesh
• 2 tbsp olive oil
• 150 g ricotta
• 2 eggs
• 100 g breadcrumbs, maybe a little more
• 50 g butter
• 8 sage leaves
• 8 tbsp Parmesan, sliced ​​or grated
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Preheat oven to 180°C. Knead the pasta dough from flour, eggs, olive oil, salt, and spinach puree. I don’t add all the flour at first, as flour often binds differently. The dough shouldn’t stick. Wrap the dough in foil and let it rest at room temperature for 30 minutes. Cut the pumpkin flesh into cubes, drizzle with oil, and bake in an ovenproof dish, covered with a lid or aluminum foil, for 45-60 minutes (depending on the type of pumpkin and size of the cubes). Pass the soft pumpkin through a sieve and let it cool slightly. In a bowl, mix with ricotta and eggs, then thicken with breadcrumbs until a not-too-stiff mixture forms. Season well with salt and pepper. Heat salted water for the ravioli. Roll out the pasta dough thinly. Place the filling on one half of the dough and fold the other half over it. Press the edges firmly. Either cut with a knife or cut out shapes with a cookie cutter. Now cook the pasta parcels in salted water for 10 minutes. Meanwhile, melt the butter in a pan and briefly fry the sage leaves. Briefly toss the finished ravioli in the pan with the sage butter. Transfer to a bowl and sprinkle with Parmesan cheese.