Pumpkin ravioli

Instructions

1. Peel the pumpkin, remove the seeds and cut into larger pieces. Roast in the oven for approx. 40 minutes at 200°C top/bottom heat.
2. Meanwhile, knead the dough and leave to rest in cling film for at least 30 minutes.
3. Then roll out the dough thinly with enough flour (setting 6 on the pasta machine). The dough should be slightly transparent. Leave the dough to rest for a while so that the cut-out pasta pieces do not warp.
4. Meanwhile, remove the skin from the pumpkin in the oven and leave to cool slightly. Mix with the grated Parmesan, a little nutmeg and pepper.
5. Lightly brown the cedar kernels in a pan and then finely chop. Add to the filling and mix well. Flavour with salt.
6. Cut the dough into approx. 9 cm diameter circles.
7. Use two tablespoons to form the desired amount of filling into a round ball and place on the dough pieces.
8. Moisten the edge with a little water and place a second piece of dough on top.
9. When closing the ravioli, make sure that both pieces of dough are pulled together and not just the top piece.
10. Cook in boiling water for about 5 minutes or until they float. Serve with browned butter and a little parmesan.