Pumpkin Ravioli with Mushroom Sauce

A bean recipe for every taste:

(*) available in organic and delicatessen stores First make the pasta dough. To do this, in a baking bowl at the beginning, mix the haze with a pinch of salt and the egg yolks loosely, add about a tablespoon full of olive oil, then knead together thoroughly. If after five minutes it still seems too dry, work a little water, after another 5 minutes of kneading the dough should be relatively firm, but also elastic. Now form the dough into a ball and let it rest at room temperature for 30 min.

Then flatten the ball, cut it in two, and roll it out on a well-floured surface with a rolling pin into very thin oblong rectangles, one sheet should be 8 cm wide, the other 10 cm wide and also a few cm longer than the first. Dry both sheets of dough a little bit.

For the filling, cut the flesh of the pumpkin first into thin slices, then into strips and then into cubes of about half a centimeter edge length, chop the shallots, rinse the kitchen herbs and chop them very finely. Sauté the shallots in a little bit of olive oil until soft, add the pumpkin cubes, squeeze in the garlic, season with salt, season with pepper and cook together for about 6 minutes with the lid open until the pumpkin is soft. Finally, mix in the kitchen herbs, and let the filling cool.

For the sauce, sauté the finely chopped shallots briefly in butter.

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