Ingredients

Ravioli pasta:
3-1/2 c unbleached all-purpose flour ƒ
4 extra-large eggs

Ravioli filling:
1 lb oven-roasted pumpkin (seeded and peeled) ƒ
1 egg
2 Tbsp heavy cream
4 Tbsp grated Parmigiano-Reggiano
1/4 tsp nutmeg
1 Tbsp salt
pinch black pepper
4 Tbsp grated Parmigiano-Reggiano, to serve ƒ
butter and sage, for garnish (optional)

Method

For the pasta: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour. Add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

For the filling: In a mixing bowl, combine cooked pumpkin, egg, heavy cream, and 4 tablespoons Parmigiano-Reggiano. Season with the nutmeg, salt, and black pepper.

To assemble: Cut prepared pasta dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. As you roll, keep the other sheets covered in plastic wrap or a moist kitchen linen to prevent drying out. Place tablespoonfuls of filling onto each sheet of dough, 1/2 inch from the edge and 1-inch apart from each other.

Place another piece of rolled-out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the ravioli. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a baking sheet lightly dusted with flour. Do not stack the ravioli, because they will stick together. Repeat with the remaining two sheets of pasta.

To cook: Add raviolis to boiling water. When the ravioli float after about 2 to 3 minutes, fish them out with a slotted spoon and place in a colander.

To serve: Serve each portion of pasta with Bolognese sauce, or top with butter, sage, and 1 tablespoon of grated Parmigiano-Reggiano over each serving.