Original homemade pumpkin ravioli recipe

Wash and cut the pumpkin into large wedges.

Cook in the oven at 220° C for 25 minutes, placing it on the oven grill with the lined pan underneath and with a sheet of aluminium foil.

Remove the peel with the help of a spoon and place it in a container to cool to room temperature.

Mash the mustard well with a fork to reduce it to a pap. Then, add it to the mashed pumpkin and mix well until the mixture is soft and homogeneous. Cover with cling film and let it rest in the refrigerator.

Put the flour on the pastry board and arrange it in a heap, add the eggs in the centre and the salt, then start kneading with a fork. When the dough has thickened, continue to knead with your hands. Wrap it in cling film and let it rest at room temperature for 1 hour.

Divide the dough into 3 equal parts. Start ironing the dough with a rolling pin or with the special dough roller, until you get a thin sheet.

Arrange a teaspoon of filling about 2 cm away from the base of the dough. Leave about 2 cm of distance even between one ball of dough and the other.

Fold the dough to join the two ends and press gently with your fingers around the filling. With a small washer, cut out the ravioli.

Put the butter in a saucepan together with the sage and let it melt.

Cook the pumpkin ravioli in abundant salted water for 5 minutes.

Drain and pour into each dish, season with Parmesan cheese and the still hot melted butter. Enjoy!