Pumpkin Ravioli with Butter Parmesan Sauce

90 min, elaborate Cut pumpkin into slices and place on tray and bake in heated oven on middle rack at 230 °C for 20 min. Later reduce temperature to 200 °C and bake another 35 to 40 min. until pieces are very soft. Turn off kitchen stove. Peel off squash and place in oven one more time. Dry with door slightly open for 10-15 min.

Finely crush amaretti cookies in a mortar. Strain pumpkin into a large enough bowl. Add the amaretti crumbs, prosciutto, grated Parmesan, parsley, a little freshly grated nutmeg and salt and mix evenly with a fork.

For the dough:

Shape flour into a wreath. Crack eggs into the center of the wreath and add all other ingredients. Mix the flour with the ingredients and work the dough with the heels of your hands until it becomes smooth and shiny. Wrap in a damp tea towel and rest for at least 1 hour.

Roll out pasta dough and cut to size. On one half of the dough, evenly distribute mounds of pumpkin 5 cm apart on top. Fold the empty half of the dough over it and cut it out or cut it out with a pastry wheel into rectangles.

To cook the pasta, add 1 tbsp. olive oil to the cooking water and cook the pumpkin ravioli for a few minutes.

Serve with browned butter and grated Parmesan cheese.

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