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🍝 Pumpkin and Pasta Pockets

786 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put flour, eggs, oil, and salt into a bowl.
  2. 2. Knead the ingredients into a smooth and firm dough.
  3. 3. Shape the dough into a ball.
  4. 4. Cover the dough ball with a cloth.
  5. 5. Let the dough rest for 30 minutes.
  6. 6. Boil water in a pot with salt.
  7. 7. Cut the pumpkin flesh into small cubes.
  8. 8. Cook the pumpkin cubes for 15 minutes until they are soft.
  9. 9. Let the pumpkin water drain off.
  10. 10. Put the pumpkin back into the dry pot.
  11. 11. Cook the pumpkin for 5 minutes over low heat until it is dry.
  12. 12. Let the pumpkin cool down.
  13. 13. Peel the onion.
  14. 14. Roughly chop the onion.
  15. 15. Roughly chop the Parmesan.
  16. 16. Puree the Parmesan together with the onion and almonds.
  17. 17. Mash the cooled pumpkin finely.
  18. 18. Stir mustard and egg into the pumpkin.
  19. 19. Add the onion and Parmesan mixture.
  20. 20. Season the filling with salt, pepper, and nutmeg.
  21. 21. Knead the dough thoroughly again.
  22. 22. Divide the dough into four equal pieces.
  23. 23. Dust the work surface with flour.
  24. 24. Roll out each piece of dough very thinly.
  25. 25. Cut out circles with a diameter of about 6 cm.
  26. 26. Place some pumpkin filling in the center of half of the dough circles.
  27. 27. Place the remaining dough circles on top.
  28. 28. Press the edges firmly together with your fingers.
  29. 29. Use a little water if the edges do not stick well.
  30. 30. Melt the butter in a pan.
  31. 31. Add the sage leaves to the butter.
  32. 32. Fry the sage leaves lightly until they turn brown.
  33. 33. Boil the pasta pockets in plenty of boiling salted water.
  34. 34. Cook them for 3 to 4 minutes until they float.
  35. 35. Drain the pasta pockets in a sieve.
  36. 36. Toss the pasta pockets in the sage butter.
  37. 37. Serve the pasta immediately on pre-warmed plates.
  38. 38. Sprinkle the pasta with Parmesan.

Nutrition per serving