1. Preheat oven to 350°F. Wrap the pumpkin in foil and bake in the oven for about an hour, until fork tender.

pumpkin ravioli dough recipe

1. Place flour, semolina and egg yolks in the mixer. Work them with the dough hook until you see a ball formed around it. Add a few drops of water if needed.

2. Roll out the pasta dough as thin as you can. If you have a pasta maker use it by gradually tightening the thickness. Cut the dough into large stripes, at least 4 inches tall.

pumpkin ravioli

1. Place all the other ingredients (spices, parmesan, sugar, salt, almond flour and mustard) in a bowl and mix well.
2. When the pumpkin is ready, smash it through a potato ricer, into the bowl with spices & co. Mix well.

3. Place a tablespoon of pumpkin filling on the pasta stripes, every 2 inches circa. Fold the dough over itself, vertically. Press with your fingers: all around the borders and between filling spots. Use a knife or a pasta cutter to nicely cut out extra dough.

4. Your pumpkin ravioli are ready.

5. Place butter and sage leaves in a small pan, and melt over low heat.

6. Cook the pumpkin ravioli in boiling salted water (1 teaspoon every 4 cups of water) until they float.

7. Season the ravioli with the sage and butter sauce and sprinkle them with grated parmesan cheese.