Pumpkin Macaroni – Ravioli with Celery Porree Vegetables

Filling:

Heat oven to 180 degrees . Dice the pumpkin flesh and place it in a gratin dish of appropriate size. Season with salt and sugar, add spices and white wine, cover the pumpkin flesh with aluminum foil and steam in the heated oven for 30-40 minutes until the pumpkin pieces are completely soft. Remove spices and finely grind the pumpkin flesh. Season with salt and cool.

Pasta dough:

Knead semolina, eggs, flour, egg yolks, oil and a little salt together to form a smooth, elastic dough. Wrap in plastic wrap and let rest until cooled, at least 30 min.

Vegetables:

Peel the celery bulb, start by using a slicer to make 2 mm narrow slices and then cut them into 2 cm diamonds. Clean the leek, rinse, halve and cut diagonally into 1 cm wide pieces. Blanch both vegetables in order in boiling hot salted water until al dente. Rinse in cold water, drain and dry between two layers of kitchen roll. Just before serving, heat the celery and leeks together with a little clear soup (or just in butter) in a frying pan over medium heat. Melt in the butter and season with salt and cayenne.

Ravioli:

using a rolling pin or pasta machine, roll out dough thinly, dusting a tiny bit with flour. Finely brush or spray with water and place 1 tablespoon of pumpkin puree on each half of the dough at 8 cm intervals. The second half of the dough possible

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