Pumpkin Ravioli

Ingredients

White pasta 300 gr, Pumpkin 200 gr, Honey 30 gr, Plain muffins 2 pieces, Nutmeg 1 pinch, Cinnamon1 pinch, Sage 8 leaves, Butter 50 gr, Virgin olive oil 6 spoons, Parmesan cheese 30 gr, Salt and pepper

Wash the pumpkin, remove the seeds and cut it in slices. Put it together with the muffins on a tray with silicone paper into the over 30 minutes at 180º C. Grind together with the muffins, the honey, the cinnamon and the nutmeg until you get a dough. Stretch the pasta and put some filling on top, put some water with a brush on the borders and close with the other pasta leaf. Press carefully with your fingers around the filling making sure that all the air comes out. Cut the pasta with a half moon shaped utensil. Cook the pasta "al dente" in salted water, drain and add olive oil so that the pasta does not stick together. Heat the butter in a pan, add the sage and the ravioli and sauté for a few seconds. Check the seasoning, put into the plates and add the sliced cheese on top.