I have still some of my pumpkin to work with. A quarter is still there. Today I halfed the piece and took the seeds out and put it into the oven for 40 minutes. I scraped the flesh out and cooled it down.
Making pasta dough is standart work, so nothing to really talk about.
I hate fiddely work with pasta dough, so I took the 13 cm cutter, it makes life so much better.
recipe for the filling:
100 g cream cheese
35 g Parmesan
200 g oven roasted pumpkin
the green of 1 spring onion finely chopped
1/5 of a fresh red chili and 1 clove of garlic, very finely chopped
zest of half a lime
salt and pepper
a bunch dill
3 tbsp butter
Mix the roasted pumpkin with the cheeses and the finely chopped ingredients and add 1tsp of the fresh dill. Season.
Use a brush and put some water on top the pasta, it help not to dry the pasta out.
A tbsp of filling into the middle and fold it over and try to get some air out before you close it. Use a fork to make some pressure marks around the edge.
Cook for 3 minutes and drain.
Chop the bunch of dill and get the butter in a pan and add the dill.
The cooked pasta goes into the pan to be coated with dill butter.
Serve as a vegetarian dish or with some trout.