For the dough
14 oz organic semolina flour
8 egg yolks
1/3 cup water
½ teaspoon salt
Filling
14 oz pure pork sausage meat
1 medium sized bulb fennel
pepper, to taste
For the pumpkin cream
10.5 oz raw pumpkin
3.5 oz butter
1 small bunch fresh thyme
½ teaspoon salt
1 teaspoon extra virgin olive oil
Garnish
2 sprigs of dill, cleaned
Put the organic semolina flour and salt in a bowl.
Mix the egg yolk and water and add to the organic flour.
Work the dough until smooth and compact and then leave to rest.
Chop the fennel very finely and sauté gently in a frying pan.
Remove from the heat, add the crumbled sausage meat and mix.
Put the mixture in a piping bag.
Slice the pumpkin and put it in an oven dish with butter, thyme, salt and oil.
Bake in a preheated oven at 170°C/350F for 45 minutes.
Blend the cooked pumpkin to a smooth cream.
Roll out the dough not too thin and cut into circles.
Pipe a little filling onto each disc of pasta.
Fold the pasta discs in half-moons, press down the edges and bring the ends together.
Cook the semolina ravioli in boiling salted water for 4 minutes.
Then toss the ravioli in butter in a frying pan with thyme and a pinch of salt.
Place the pumpkin cream on a plate and the ravioli on top.
Garnish with dill leaves.
