Aromatic Pumpkin Ravioli

Let's welcome fall! Delicious homemade ravioli, filled with pumpkin & ricotta cheese, served with crispy sage & butter - a hint of cinnamon, cloves & nutmeg brings along all the flavours!

Ingredients - serves 4

300g semolina

100g flour

2 tbsp. olive oil

2 eggs

100g ricotta cheese

300g pumpkin puree

2 tbsp. wheat semolina

2 tbsp. grated parmesan cheese

1 minced garlic clove

a pinch of nutmeg

a pinch of grounded cloves

a pinch of cinnamon

8-10 sage leaves

50g butter

pumpkin seeds

salt and pepper

Method

Mix semolina with flour in a bowl. Add eggs, salt and olive oil and work into a smooth dough. Knead for about 2 minutes until the dough becomes smooth and elastic. Cover and let rest for about 30 minutes. Mix ricotta cheese, pumpkin puree, minced garlic, parmesan cheese and wheat semolina and stir until smooth. Add in cinnamon, nutmeg & grounded cloves and season well with salt and pepper. Let sit for about 30 minutes.

Place the dough on a flour dusted surface and knead for another 2 minutes. Divide the dough into halves. Roll out one of the pieces of dough very thinly. Place the filling in portions in a row on the dough using a spoon. Roll out the second half of the dough. Place the dough an top of the filling, using a rolling pin. Press firmly with you fingers, taking care not to entrap any air. Cut the ravioli into squares with a knive and put them onto a floured cutting-board.

Bring plenty of salted water to a boil. Let the ravioli simmer in boiling water for about 10-12 minutes. The ravioli are ready, when they swim on the surface. Remove cooked ravioli with a skimmer. In the meantime, heat the butter in a pan until frothy. Add in sage leaves and let simmer for a minute. Serve ravioli with sage butter and pumpkin seeds.