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1
Make a mound with the flour and create a well in the top of the mound.
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2
Add eggs, olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well.
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3
Knead the ingredients together until fully blended.
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4
Wrap in wax paper and allow to rest at room temperature for at least 30 minutes.
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5
Boil asparagus until soft.
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6
Remove asparagus, but keep the water.
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7
Heat chopped almonds in a pan at medium heat for about 5 minutes, stirring frequently.
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8
Add asparagus, pumpkin, chopped garlic, 1/2 teaspoon of kosher salt, and thyme to the pan and blend thoroughly.
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9
Heat for about 5 minutes, then cover and remove from heat.
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10
Roll dough flat and form into large rectangular strips.
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11
If using pasta roller, don't use the thinnest setting.
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12
Add water to the reserved asparagus water and bring to a boil.
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13
NOTE: refer to the photo for a visual guide to assembling the ravioli.
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14
Cut flattened dough into squares, making sure that each has a square of comparable size to go with it.
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15
Brush all edges of one the squares with beaten egg yolk, and scoop in a small mound of pumpkin-asaparagus mixture.
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16
Make sure that there is room between the mound and the edges of the square so the ravioli stays sealed.
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17
Place the other pasta square over the top of the square with the filling.
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18
Pinch the edges together.
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19
Repeat for remaining pasta and filling.
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20
Allow uncooked ravioli to rest for at least an hour to allow the halves to stick together.
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21
Add ravioli to the boiling water in small batches and cook for 2-3 minutes.
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22
Remove from water with strainer to keep the hot water boiling.
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23
Place in collander to drain.
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24
Continue until all the ravioli is cooked.
