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Potato ravioli with pumpkin filling

Potato ravioli with pumpkin filling

The farmers cook with the ingredients that the farm produces over the course of the seasons. So in autumn pumpkin dishes are the order of the day.

Recipe from the farmer's kitchen

Walter Rainer

Farmer from farm Ungererhof

Roter Hahn/Frieder Blickle ©

Ingredients

4 Persons

60 MIN.

• 300 g
  floury potatoes
• 100 g
  flour
• 1
  egg yolk
• 1 dspn
  melted butter
• 1 1/2 tsp
  nutmeg
• salt, pepper
• 400 g
  peeled pumpkin
• 1 dspn
  butter
• 2 dspn
  chopped onion
• parsley (chopped)
• thyme
• mountain cheese

Print recipe

www.roterhahn.it

Instructions - Potato ravioli with pumpkin filling

• 1.

  Step
  Dice 100 g of the pumpkin, then cook the remaining 300 g in the oven at 140 °C for 20 minutes until soft.
• 2.

  Step
  Brown the onions in butter, then add the diced pumpkin and cook together.
• 3.

  Step
  Mix up the cooked pumpkin, season with salt, pepper, parsley and thyme, and add to the diced pumpkin.
• 4.

  Step
  After boiling the potatoes in their skins, peel them, mash and leave to cool.
• 5.

  Step
  Mix egg yolk, melted butter, nutmeg and salt with the mashed potato and then knead to a dough with flour.
• 6.

  Step
  Roll out the potato dough, cut out rounds, place the pumpkin filling on top and fashion into half-moons.
• 7.

  Step
  Boil the half-moons in salted water until they rise to the surface. Take them out of the water and serve with brown butter and cheese shavings.
•  
  Happy cooking

Walter Rainer

Farmer from 'Roter Hahn Hofschank'

Ungererhof in Ratschings

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