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pasta dough:
250 g flour
2 eggs
1 yolkr
1 teaspoon oil
salt

filling:
500 g pumpkins
50 g butter
1 yolk
100 g grated parmesan
salt, pepperr
ground nutmeg
half organic lemon peel

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Pasta dough:
Knead flour, salt, oil, eggs, yolk and 2 tablespoons water until you get an elastic dough. Knead about 15 minutes, cover with a tea towel and allow it to rest for 1 hour.

filling:
Peel pumpkin, remove seeds and dice into big chunks, place in a casserole dish and bake at 200° C for about 20 minutes.
Mash pumpkins and mix with butter. Stir in yolk, parmesan, lemon peel and season with salt, pepper and nutmeg.
Cut the pasta dough in two halves and thinely roll out on a floured surface. Spoon one tablespoon pumpkin filling each on the dough in a distance of about 10 cm. Brush the spaces in between with egg white, cover with the second half and cut off ravioli.
Bring water to a boil, add salt and cook for about 4 minutes.