Pumpkin ravioli with chanterelles and sage-parmesan sauce

Ingredients for 2 servings:

• 150 g wheat flour type 405 or Italian pasta flour type 00
• 50 g durum wheat semolina
• 2 eggs
• 1 tbsp olive oil
• Salt from the mill
• 400 g Hokkaido pumpkin(s)
• 1 shallot(s)
• 250 ml chicken stock
• 1 egg(s)
• 25 g Parmesan
• 1 nutmeg
• Salt and pepper, black, from the mill
• 50 g chanterelles
• 25 g pumpkin seeds
• 1 tbsp butter
• Salt from the mill
• 1 lemon(s), juice
• 70 g Parmesan
• 2 sprigs of sage
• 200 ml cream
• 100 ml milk
• 100 ml chicken stock or vegetable stock
• Salt from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Make a pasta dough from flour, durum wheat semolina, oil, salt, and eggs. Let rest briefly. For the filling, wash and deseed the Hokkaido pumpkin, roughly dice the pumpkin flesh. Peel and finely dice the shallots. Sauté both in butter and add a little stock. Cook the pumpkin until soft, then puree. Grate the Parmesan cheese and separate the egg. Season the pumpkin puree with nutmeg, salt, and pepper, and stir in the Parmesan cheese and egg yolk. For the side dish, quickly fry the cleaned chanterelles with the pumpkin seeds in the butter, adding a little salt. Roll out the pasta dough thinly (if necessary, using a pasta machine). Cut out circles (approx. 6 cm in diameter). Place a dollop of pumpkin filling on each circle, cover with a second circle, and press the edges together with the tip of a fork. Bring a pot of salted water or vegetable stock to a boil and cook the ravioli in it (approx. 6 min.). Remove with a slotted spoon and let drain. For the sauce, rinse the sage, shake dry, and pluck the leaves. Halve the lemon and squeeze out the juice. Heat the chicken stock with a little lemon juice and a few sage leaves. Grate the Parmesan cheese. Add the Parmesan cheese, milk, and half of the cream to the chicken stock and heat until the cheese has melted. Add the remaining cream and froth. Plate the dish and serve.