Shopping list:
1 kg Hokkaido pumpkin
8 tbsp oil for frying
100 g leek
2 onions
1 clove of garlic
Water
3-4 sprigs of parsley
Salt, pepper, nutmeg
1 egg yolk
Pasta dough, from the chiller cabinet
Preparation:
Cut the pumpkin into quarters. Remove the seeds from the flesh, wash in a sieve and drain well. Cut out small strips from the pumpkin skin (e.g. with a chisel knife). Fry the pumpkin seeds and strips in hot fat in a pan and set aside. Cut the pumpkin flesh and leek into small cubes, finely dice the onions and garlic. Heat the oil in a pan and sauté the onions and pumpkin. As soon as the pumpkin is soft, add the leek and a little water and cook with the lid on. Mash the soft pumpkin a little with a fork. Flavour with chopped parsley, garlic, salt, pepper and nutmeg.
For the ravioli, heat the water in a pan. Divide the dough in half and roll out each half on a floured work surface to the thickness of a knife back. Spread a thin layer of egg yolk on one half and spread the filling 4 cm apart. Cover with the second sheet of dough, press the gaps firmly, cut out the ravioli with a pastry wheel and cook in boiling salted water for 10 minutes. Garnish the well-drained ravioli with the pumpkin strips and seeds.
