RAVIOLI  WITH PUMPKIN AND CHEESE

• for the stuffing:

• 500 grams pumpkin pulp,

• one mozzarella cheese,

• 100 grams grana cheese,

• 100 grams sheep cheese pecorino,

• 100 grams groviera cheese (Swiss or French cheese with holes),

• one half onion,

• a garlic clove,

• a glass of wine,

• 1 potato,

• 1 egg,

• olive oil,

• salt and pepper.

For the seasoning:

• butter,

• sage,

• parmigiano cheese.

Place the pumpkin in the oven and dry it for about 10 minutes, cut it into small pieces. In a fry pen pour some olive oil add the onion cut in very small pieces, the garlic clove (which will be removed quite soon), the pieces of pumpkin and the wine. Let everything cook on a low fire until all of the liquid will be evaporated while squeezing once in a while with a fork. In the meantime boil the potato and grate the different cheeses. Once the pumpkin will be done add all of the cheeses, some pepper powder, the mashed potato, an egg yolk, the cooked pumpkin, salt (according to personal taste).

On a thin flattened layer of fresh egg dough (you can get some frozen), spread a beat of egg white and water; line up small quantities of the stuffing cover with another layer of fresh egg dough you had already flattened and put aside. Now cut using the proper round wheel shaped knife while being careful of cutting exactly where there is no stuffing. Separate one by one your ravioli, cook them into boiling and salted water, strain them. After organizing them into individual plates season with melted butter with sage and "parmigiano" cheese.