Pumpkin ravioli with brown butter

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the pumpkin and cut into slices. Scrape out seeds with a spoon, dice flesh finely. Peel onion, dice finely. Heat 1 tablespoon butter in a pot. Fry diced onion until transparent. Add the pumpkin and 5 tbsp. water, season with salt and simmer covered for about 15 minutes, stirring occasionally

2. 2

   Mix flour, eggs, oil, 2 tbsp. lukewarm water and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough (if the dough is too dry, knead in spoonfuls of water, if it is too moist, knead in spoonfuls of flour). Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes

3. 3

   Finely crumble the biscuits. Boil down the pumpkin liquid almost completely. Mash pumpkin with a potato masher. Grate 20 g cheese, fold it with cookie crumbs into the hot pumpkin mass, season with salt, pepper, aniseed and nutmeg

4. 4

   Roll out the pasta dough thinly in portions with the pasta machine on a floured work surface. Cut the dough sheet in half crosswise and brush one of the sheets thinly with water. Spread 1/2-1 tsp. of filling on each of the plates at a distance of 3.5-4 cm. Carefully place the second plate on top, press on and roll out ravioli (approx. 3.5 x 3.5 cm) using a pastry wheel. Place on a baking tray sprinkled with flour. Process remaining pumpkin filling and pasta dough in the same way. Boil up plenty of salted water in a large pot. Cook the ravioli in it in portions at low heat for 4-5 minutes, remove and keep warm.

5. 5

   Heat 50 g butter in a saucepan until slightly browned, remove from heat. Chop 50 g Parmesan cheese into shavings. Arrange ravioli on plates. Drizzle with browned butter, sprinkle with parmesan and garnish with basil

Nutrition Facts

KCAL
580 kcal

CARBS
61 g

FATS
28 g

PROTEINS
21 g