Sauté finely chopped onion and ginger in butter. Add the diced pumpkin and season with vinegar. Sauté for approx. 10 minutes until soft. Mix with ricotta, eggs and spices and season.
Roll out pasta dough and brush with egg yolk.
Spread the mixture on the pasta dough and form pockets. Cook briefly in boiling salted water.
Before serving, toss in butter. Place on a plate and sprinkle with Parmesan cheese.
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