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1
Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg.
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2
Set filling aside.
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3
Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour.
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4
Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour.
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5
Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball.
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6
If the dough is too dry, mix in up to 2 tablespoons water.
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7
Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes.
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8
Cover, and let rest for another 5 minutes.
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9
Divide the dough into 4 equal parts.
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10
Roll the dough, one part at a time, into a rectangle about 12 x 10 inches.
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11
Keep the rest of the dough covered while working.
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12
Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each.
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13
Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water.
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14
Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.
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15
Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel.
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16
Seal edges well.
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17
Repeat with the remaining dough and pumpkin filling.
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18
Place ravioli on towel.
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19
Let stand, turning once, until dry, about 30 minutes.
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20
Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
