(Pasta dough: see recipe for porcini ravioli).
Preparation of the filling: oil fireproof baking dish, put the pumpkin, season. Cook at 220 °C for 40 minutes. Cool.
Sauté onion in butter (1), add marjoram, garlic, chili crumbs and pumpkin. Turn. The mixture should become soft but not soggy. Season to taste. Stir in mascarpone. Chill.
To prepare pumpkin ravioli, see “Porcini ravioli.”
Dressing: Cream butter with sage and pour over ravioli.
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