Ravioli with pumpkin and tomato filling

Ingredients for 4 servings:

• 150 g semolina (durum wheat)
• 250 g flour
• 4 tbsp olive oil
• 2 eggs
• n. B. water
• Salt
• 200 g pumpkin flesh
• 50 g tomatoes, dried
• 1 onion(s)
• 30 g Parmesan
• 1 garlic clove(s)
• 1 tbsp olive oil
• e.g. breadcrumbs
• salt and pepper
• rosemary
• salt water

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 34 minutes

Mix the semolina, flour, and salt in a bowl. Lightly beat the eggs and add them to the bowl along with the oil. Knead into a smooth, but fairly dry dough. Add water as needed. Shape the dough into a ball and let it rest in cling film for at least half an hour. For the filling, finely chop the onions and sun-dried tomatoes, and dice the pumpkin. Heat the oil in a saucepan and sauté the onions until translucent. Add the pumpkin and sun-dried tomatoes, sauté briefly, and then add 100 ml of water. Cover and simmer gently for 20 minutes, until the pumpkin has broken down (and the water has evaporated). Mash the filling, mix with the Parmesan cheese and crushed garlic. Season with pepper, salt, and rosemary. If the filling is too moist, add breadcrumbs. It’s best to roll out the dough in batches using a pasta machine (or rolling pin) until thin (pasta machine: thickness 7 or 8). Place the thin sheets of pasta on some durum wheat semolina. Cut out circles with a glass. Place a teaspoonful of filling (max. 1/2 teaspoon each) onto the dough circle and moisten the edges with a little water. Fold the dough circles into half-moons and press the edges together firmly. Cook the ravioli in boiling salted water for 4 minutes and serve with a light sauce (e.g., burro e salvia, Alfredo) and freshly grated Parmesan cheese.