Ravioli with Pumpkin Cottage Cheese Filling

For the ravioli with pumpkin and cottage cheese filling, first prepare the dough.

For this, knead flour, semolina and water into a smooth dough and let rest in the refrigerator for about 1 hour.

For the filling, chop the onion, peel and dice the Hokkaido and fry together in a pan with a little oil. Pour in water. Add salt, pepper, a little nutmeg and parsley. Steam the pumpkin until almost no liquid is left and the pumpkin is soft. Mash and again season well and season to taste. Let cool a bit, stir in the egg yolk and cottage cheese.

Remove the dough from the refrigerator and roll out very thinly. For the handmade ravioli, take a larger glass with a thin rim and cut out loud circles. With a teaspoon, put a small blob of puree on top, close and press around the edge with a fork so that they don’t rise. The dough is enough for about 20 pieces.

In a large pot, bring salted water to a boil and cook the ravioli for 10 min. Strain. Melt butter in a pan, add the parsley and let it foam a little. Then toss the ravioli in it and serve.

Serve the ravioli with pumpkin and cottage cheese filling immediately.

Related Recipes:

Ravioli with Mushroom Balsamic StuffingFor the ravioli, knead a pasta dough with the pasta flour, eggs, oil and water and let it rest for half an... Blood Sausage Ravioli on Riesling SauerkrautFor the blood sausage ravioli on Riesling sauerkraut, prepare the pasta dough and knead firmly for at least 10... Ham Ravioli with ChanterellesA great pasta dish for any occasion: Preparation (about 40 min): The dough: flour on a surface form and press... Bread Rolls with Three Savory FillingsFor the yeast dough, place the flour in a baking bowl and make a dent in the center. Crumble the yeast into... Horseradish RavioliPasta dishes are just always delicious! Knead salt, flour, eggs and oil into a smooth dough and rest in the... Israeli Pumpkin SoupFor the Israeli pumpkin soup, wash and quarter the Hokkaido pumpkin. Steam the pumpkin pieces for 20 minutes... Warm Pumpkin Salad with ChanterellesTwo that belong together: Eierschwammerln and ripe pumpkin. With arugula and goat cheese it becomes a warm... Blood Sausage Ravioli on Balsamic Lentils and Sauerkraut FoamFor the filling: Fry the strained potatoes in a Teflon pan. Add the slices of black pudding and flavor with... Wholemeal Casnoodles with Mushroom StuffingFor the wholemeal casnoodles with mushroom filling, first prepare the dough. Knead flour, salt, egg, olive oil... Jackfruit Pumpkin Pepper RagoutFor the jackfruit-pumpkin-pepper ragout, first drain the canned jackfruit pieces through a sieve, rinse well...