Pumpkin ravioli with sage butter

Ingredients for 4 servings:

• 100 g flour
• 100 g durum wheat semolina
• 100 ml water, cold
• 400 g pumpkin flesh (preferably Hokkaido)
• 1 tbsp butter
• 1 small onion(s)
• salt and pepper
• 60 g Parmesan, freshly grated
• 1 egg yolk
• nutmeg
• 50 g butter
• 8 sage leaves

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Mix flour, semolina, and water into a smooth dough and wrap in cling film. Let rest in the refrigerator for 1 hour. In the meantime, clean and dice the pumpkin. Melt the butter and fry the diced onion in it until translucent. Add the pumpkin cubes, season with salt and pepper, and cook until very soft. Don’t cover, though—the pumpkin water needs to evaporate. The pumpkin is perfect when the pot has a firm purée. This takes about 20 minutes. Then fold in the Parmesan cheese and egg yolk. Season with a touch of nutmeg. Roll out the pasta dough and fill the ravioli. Cook in salted water for about 2-4 minutes. Drain and keep warm. Heat the butter in a small pan and fry the sage leaves over low heat. Season to taste with salt and pepper and a drop or two of lemon juice. Pour over the ravioli and serve with some Parmesan shavings.