Ravioli with pumpkin filling

Ingredients for 4 servings:

• 4 egg yolks
• 1 egg(s)
• 350 g wheat flour type 405, approx., depends on the size of the eggs
• 1 tsp salt
• 1 tbsp olive oil
• 500 g pumpkin flesh, pitted and diced (if using Hokkaido pumpkin, no peeling required)
• 2 tbsp olive oil
• 150 g ricotta
• 2 eggs, lightly beaten
• 120 g breadcrumbs (approx., depends on the size of the eggs)
• 50 g butter
• 8 leaves of sage, fresh
• salt and pepper
• 8 tbsp Parmesan, freshly grated (optional)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

The filling can of course also be used for other filled pasta

Knead the first 5 ingredients into an elastic, non-sticky pasta dough (adding a little more or less flour depending on the size of the eggs; I’m assuming medium-sized eggs) according to Alberto’s recipe (see CK videos). Wrap the dough in foil and let it rest at room temperature for about 30 minutes. Preheat the oven to 180°C. Drizzle the pumpkin with oil, place it in a dish, cover with aluminum foil, and bake for about 1 hour. Strain it through a sieve and place it in a bowl. Add the ricotta and eggs. Stir in the breadcrumbs until you have a soft, yet firm mixture. Season generously with salt and pepper. Roll out the pasta dough thinly. Use a ravioli board to make ravioli or a special cutter (a cup or similar) to cut out shapes. Place a little filling on each half, fold the other half over it, and press down firmly. Simmer in salted water for about 10 minutes. Meanwhile, melt the butter and sage leaves in a pan and let them simmer for a few minutes (do not brown). Transfer the finished ravioli to a warmed bowl or serving plate, pour over the sage butter, and sprinkle with Parmesan cheese, if desired.