615gpumpkin puree(approx 2 ½ cups, from ½ a medium pie pumpkin
55gparmesan(2 oz, approx ⅔ cup - highly recommend real parmigiano reggiano)
For the pasta dough
4tablespoonbutter(more/less to taste)
To prepare the pumpkin
While you can use canned pumpkin, I would highly recommend you don't. Instead, use half of an approx 4-5 lb (1.8-2.2.kg) pie pumpkin, cut it in half and remove the seeds and soft stringiness from the inside. Preheat the oven to 400F/200C. Place the cleaned pumpkin half cut side down on a baking sheet/tray and roast for approx 30 minutes until the skin is darkening and it is soft to touch. Leave to cool before scooping out the flesh and mashing or blending to a smooth puree.
For the pasta dough
To make the pasta, put the eggs and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball, or at least into large crumbs.
Remove the dough to a floured surface and knead with floured hands for a couple minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
For the filling
Mix together the pumpkin puree, grated parmesan and nutmeg until well blended. Set aside to use as you roll and fill the dough.
To form ravioli
When ready, divide the dough into 6 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin but not breaking up.
If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
I served these with a simple sage browned butter - warm approx ½-1tbsp (7-15g) butter per person with a couple sage leaves in a small skillet until you can see it brown slightly and smell is becoming nutty. Drizzle over the top of the cooked ravioli. Alternatively, a cream sauce would also be good.
(note nutritional info assumes using butter quantities above to serve).