Knuckles of Pumpkin Ravioli

Knuckle:

1. Wash the lamb knuckles and rub them with salt and pepper. Fry in oil in a roasting pan, set aside.
2. Wash, clean and roughly chop the root vegetables, press on the garlic cloves. Toast with the rosemary in the frying fat. Add tomato paste and roast as well. Deglaze with red wine, port wine and lamb stock.
3. Add the knuckles and fry for 2 to 3 hours in a closed roaster at 160 degrees top and bottom heat. Turn once in between.
4. At the end of the cooking time, remove the knuckles from the roaster and place in an ovenproof dish. Cook in the oven at 200 degrees for another 20 minutes, then keep warm.
5. To finish the sauce, strain the meat stock through a sieve. Let it boil down and season with salt and pepper. Assemble with cold butter just before serving. Serve with the meat in a warmed saucepan.

Pumpkin ravioli:

1. Knead the flour, eggs, water and salt into a smooth pasta dough. Put in a cool place.
2. For the filling, cut the pumpkin into small pieces and chop the cloves of garlic. Sauté together in butter, deglaze with a little broth and cook until soft.
3. Puree the pumpkin. Mix with ricotta, Parmesan cream, nutmeg, pepper, salt and Parmesan. Chill for further processing.
4. Roll out the pasta dough thinly. Place the pumpkin filling with two teaspoons a little apart on one side of the pasta dough. Fold over the second half and press down firmly. Cut into ravioli. It should make about 30 pieces.
5. Brush the edges with egg yolk and cook in salted water for a few minutes. Remove, drain and toss in a pan with sage butter. Salt and pepper before serving.