Pumpkin Ravioli with Zucchini Blossoms

For the dough, pour the flour onto a clean work surface, make a well in the center and pour in the eggs, oil and salt. Knead into a smooth, firm dough. Form the dough into a ball, cover with a cloth and let rest for about 30 minutes.

For the filling, bring salted water to a boil. Cut the pumpkin flesh into cubes and cook for about 15 minutes, until very soft. Drain and place in the dry pot. Cook over low heat for another 5 minutes, until the pieces are nice and dry, then leave to cool. Peel the onion and chop coarsely. Grate the Parmesan coarsely and mash together with the onion and ground almonds. Mash the pumpkin finely. Combine everything with the mustard and egg and season to taste with salt, pepper and nutmeg.

Divide the dough into 3-4 portions and knead each again. Roll out about very thinly with a pasta machine or with a rolling pin on a lightly floured surface.

Lay the dough sheets on a work surface. Distribute teaspoonfuls of the filling with a little distance between each on half of the sheets of dough. Brush around the filling with water to help the dough to stick. Place a second sheet of dough on top of the filling and press between each spoonful.

Cut out the individual ravioli into rectabgles (about 4 x 6 cm) (approximately 1 1/2 x 2 inches) with a pastry wheel. Let the pasta rest on a floured surface until all ravioli are formed.

Rinse the zucchini flowers gently and pat dry. Open the chalices and carefully snip off the flower stamens.

Cook the ravioli in plenty of boiling salted water for 3-4 minutes. Saute the zucchini flowers in butter and oil for 1-2 minutes, until crisp. Remove the pasta with a slotted spoon and drain.