Pumpkin ravioli

Ingredients for 4 servings:

• 400 g flour
• 5 eggs
• Salt
• 400 g Hokkaido pumpkin(s)
• 250 g ricotta
• 80 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

For the ravioli dough, knead the flour, 4 eggs, and salt into a smooth dough. Let it rest for 1 hour. Roll out the pasta dough thinly using a pasta machine. For the filling, deseed 200g of pumpkin, cut into small pieces, and bake in the oven at 180°C (top and bottom heat) for 25 minutes. Puree the pumpkin and mix well with the ricotta, 1 egg, and nutmeg. Place 1 teaspoon of the pumpkin mixture at 5cm intervals on the rolled-out pasta dough and place a second layer of pasta on top. Cut or cut out the ravioli. Press the edges firmly. Cook the ravioli in boiling salted water for a few minutes, then drain well. For the sauce, cut the remaining pumpkin into small pieces and fry in a pan with the butter until slightly caramelized. Then puree and season with salt and pepper.