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1.
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Clean the pumpkin, remove the skin and seeds.
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Dice it into cubes of 2x2 cm.
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Place the pumpkin with some olive oil and some of the pine nuts in a tray and season with salt and pepper.
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You can add some herbs, but I leave it very pure so that the sage butter can shine later on.
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Put the tray in a preheated oven at 200 degree C for about 20-30 minutes.
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2.
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Now start making your pasta dough.
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Place the flour in a pile on your countertop.
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Make a little well and break your 4 eggs into it.
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Add a pinch of salt and a dash of oil and start kneeding.
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If you think the dough is too dry add some extra olive oil.
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First make sure it comes together and then keep kneeding for about 10 to 15 minutes to make the dough really supple.
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Then wrap in kitchen foil and leave to rest for an hour in the fridge.
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3.
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The pumpkin should be ready by now so pull it out of the oven.
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Let it cool off completely then add 1 egg, the cheese and the cream and puree into a smooth paste.
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Season to taste with salt and pepper.
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4.
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Remove the dough from the fridge and start rolling.
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The best way is to use a pasta machine, but it is possible to use a rolling pin.
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If you use a pasta machine, make sure you work your way through all the different thicknesses to make sure that your dough is nice and thin.
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Then lay your pasta sheet out on the countertop and use a spoon to place small amounts of the pumpkin filling on the pasta (a ravioli sized amount).
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Leave 2 cm between the filling dots.
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Then make the dough moist around the edges of the filling dots with some water so the top layer will stick easier.
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Now add the second layer of pasta.
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Press well around the filling to remove all the air.
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Then use a ravioli stamp or roller to cut the raviolis.
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A knife will do just as fine.
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Then leave to dry until you can see the edges changing colour.
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5.
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Now start your sauce.
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Add the cream and the wine to a pan and bring to a boil.
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When it is boiling add the sage and keep stirring.
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Then add some flour to thicken the sauce (only if you want to).
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Season to taste with salt and pepper.
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6.
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Boil the pasta for no more than 5 minutes.
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If the paste is a little thick you might need to cook it a little longer.
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7.
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Serve in nice deep plates.
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Lay the raviolis in the plate, spoon over some sauce and sprinkle some pine nuts on top and add some crumbled feta cheese on top.
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If you dont like feta cheese just use Parmesan!
