Ravioli with Pumpkin Filling
For the pasta dough, pile the flour onto a clean work surface and make a well in the center. Pour in the eggs, oil and salt.
Knead together into a smooth, firm dough. Form into a ball, cover with a cloth and let it rest for about 30 minutes.
For the filling, bring a pan of salted water to a boil. Cut the pumpkin flesh into cubes and cook for about 15 minutes until very soft. Drain and return to the dry pot. Cook over low heat for another 5 minutes, until the pieces are nice and dry. Leave to cool.
Peel the onion and chop coarsely. Shred the Parmesan and mash with the onion and almonds.
Crush the pumpkin finely. Mix with the mustard and egg and stir into the onion mixture. Season to taste with salt, pepper and nutmeg.
Divide the dough into 3-4 portions and knead each again. Roll out to about 2 mm thin (approximately 1/10 inch) with a pasta machine, onto a lightly floured surface. Start by using a high level and gradually turn the sheets of dough into the desired thickness through the machine.
Place teaspoons of the filling onto the dough sheets with a little distance between them.
On each filling pile, place a rinsed and dried sage leaf.
Brush the edges with a little water so that they stick well.
Place a second sheet of dough over the filling.
With your fingers, press the dough around the filling, squeezing well.
Cut out the individual ravioli of about 4 x 4 cm (approximately 1 1/2 x 1 1/2 inches) with a pastry cutter.
Cook the ravioli for 3-4 minutes in plenty of salted water. As soon as they rise to the surface they are ready and can be removed with a slotted spoon. Drain well.
Suggestion: Toss the ravioli in hot sage butter and transfer to plates.
Serve with fresh Parmesan.