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1
peel pumpkin and remove seeds .
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2
cut into small pieces and place in pot of boiling water and cook for about 25 minutes or until tender Joe cooked through .
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3
Place the cooked pumpkin into a bowl and mash in the mascarpone , nutmeg and chili powder till fully mashed and well combined .
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4
To make the pasta : combine sifted flour and salt into a bowl and make a well in the center of flour mix .
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5
Add the eggs and mix to a dough , then knead for 8-10 minutes tousled smooth , then let it rest covered in the fridge for 30 minutes .
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6
Once rested halve the dough and lightly dust with flour then roll through a pasta machine on the widest setting (or roll out thinly) , then fold in three and recreate rolling through the machine reducing the thickness setting each time until pasta is rolled through the last setting on your machine (about 1mm thickness) .
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7
then cut rolled out dough into 4 sheets .
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8
Lay 1 of the pasta sheets on a lightly floured surface and top with spoonfuls of the pumpkin mixture , about 5cm apart and leaving a 2cm border for each .
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9
Brush a little water around each pile of pumpkin mixture and top with a second sheet of pasta , pressing down between the pumpkin piles to seal each one , and cut between the piles to make little filled squares , repeat with remaining pasta and pumpkin mix .
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10
melt butter and sage together till lightly coloured .
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11
Bring a pot of salted water to the boil and cook ravioli squares in the boiling water , in batches , for 2-3 minutes (they are cooked when they float) .
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12
Remove from heat with a slotted spoon and serve with sage butter , sprinkle with parmesan , serve and enjoy .
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13
:-) .
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14
NOTE : if you do not want to make the pasta yourself you can always use won ton wraps they are perfect size , you can also substitute the mascarpone with Ricotta and the sage with oregano .
