Ravioli with pumpkin and parmesan cheese

Step-by-step cooking

1. Step 1:

   

   Before you start making the dough, you need to preheat the oven to 200 C, cut the pumpkin into large pieces with a crust, cover with foil and bake for about 30-40 minutes (until completely soft).Remove from the oven, let cool, remove the crust and put the pumpkin pulp in a food processor, grind until smooth, add grated parmesan, yolk, dry sage, ground black pepper to taste, mix thoroughly. Sift both types of flour and salt into a large bowl.

2. Step 2:

   

   Make a depression in the flour, add eggs, salt and olive oil. Slowly start collecting flour into eggs and butter until the dough turns into a homogeneous mass. Then work on a smooth surface - mash, roll, if necessary, adding flour, roll a ball. Let the dough rest for 15 minutes, covered with a damp kitchen towel.

3. Step 3:

   

   Cut the dough into four parts. Put three parts back under the towel, roll out one part thinly. I did it with a pasta machine.

4. Step 4:

   

   Using a round shape (you can use a glass), cut out the mugs and put about a tablespoon of pumpkin filling in the center of the mug and lightly lubricate the edges of the mug with egg white using a thin brush.

6. Step 5:

   

   Connect the edges of the mug, giving the ravioli the shape of a crescent. Also, using a brush, lightly smear the corners with protein.

7. Step 6:

   

   Gently pull both corners of the crescent and connect them together in overlap.

8. Step 7:

   

   Repeat steps 4,5 and 6 until the filling is finished, rolling out all the remaining parts of the dough in turn. Put the finished ravioli on a tray lightly sprinkled with flour.

9. Step 8:

   

   For the sauce: Heat the butter in a small frying pan over medium heat and cook until golden brown. Add chopped fresh sage leaves and remove from heat. Bring the salted water to a boil and lower the ravioli there. Cook until they pop up. Using a slotted spoon, remove the ravioli and transfer them to a frying pan with oil, mix. Serve hot with a little oil, if desired, lightly sprinkled with grated parmesan and ground pepper.