Pumpkin Ravioli with Sage Butter
(4 servings)
| Weigh 300 g of flour and place in a bowl with 3 eggs and 1 teaspoon of oil and a pinch of salt. |  |
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Knead the ingredients to a firm dough. |
| Core a hokkaido pumpkin, cut into slices and peel, then finely chop the pulp. |  |
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Fry a finely diced onion in a tablespoon of oil until glassy. |
| Sauté the pumpkin cubes briefly, deglaze with half a cup of broth and then cook it for 15 minutes. |  |
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Season the filling with 50 g of ground cashews, 50 g of grated Parmesan and pepper. |
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| Roll out the dough thinly, cut out rectangles, place one tablespoon of filling on each rectangle , close the rectangle and press the edges firmly with a fork. |  |
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Cook the ravioli in boiling water until they float on the surface, afterwards drain them. |
| Melt 80 g of butter with 6 leaves of sage in a small saucepan. |  |
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Serve the ravioli with the sage butter and perhaps some meat. |