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.