Pumpkin ravioli, sage butter sauce

Ingredients

• 300 g of flour (preferably a coarse flour, known as “doppelgriffig”)
• 2 whole eggs
• 2 tablespoons of oil
• salt
• 1 egg yolk for applying
• 400 g of diced pumpkin
• 60 g of finely chopped shallots
• 1 piece of oil
• 100 ml of vegetable stock
• a little bit of rosemary
• salt, nutmeg
• 60 g of butter
• One small bunch of sage

Mix the flour, whole eggs, oil, and a pinch of salt together until a smooth dough forms. Cover and let it rest for 30 minutes.

Heat the pumpkin and shallots in a frying pan with the oil, then add the vegetable stock and cook until the pumpkin is tender and the liquid has evaporated.

Season the mixture with chopped rosemary, salt, and nutmeg, then let it cool.

Roll out the dough thinly, either by hand or using a pasta machine, and place it on a lightly floured surface.

Mix the egg yolk with a little water and brush the mixture onto the dough.

Place the mixture in small mounds on one half of the dough, spacing them evenly.

Fold the remaining dough over and press down around each mound to remove any air.

Use a round cookie cutter to cut out the ravioli, and then seal the edges with a fork.

Cook the ravioli for 3 to 4 minutes in the simmering, salted water, until they float to the surface.

While that’s happening, melt the butter in a frying pan, add the sage leaves, and let them infuse for 1 to 2 minutes.

Drain the ravioli, then toss them in the sage butter and serve immediately.