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1
Sift the flour onto the work surface and make a well.
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2
You may want to oil your hands first to prevent sticking.
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3
Add the eggs one at a time, then add the salt.
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4
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
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5
Knead for about 5 minutes, adding flour if dough is too sticky.
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6
Dice the pumpkin and cook in boiling water for 10 minutes.
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7
Strain and leave to cool.
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8
In a large bowl, soften the ricotta.
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9
When the pumpkin has cooled, mash with a fork and add to the ricotta.
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10
Add the parmesan, egg, nutmeg, salt and pepper to taste.
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11
Mix the ingredients together until they have a uniform texture.
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12
Roll out a thin sheet of pasta.
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13
Use the smallest setting on the pasta machine.
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14
Or roll by hand (watch out- it won't be easy!).
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15
Pasta should be very very thin at the final stage.
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16
If you have a ravioli attatchment for your machine, this should be easy from here on inches.
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17
Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
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18
Fold over the sheet of pasta or place another sheet on top.
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19
Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
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20
Cut out the individual ravioli shapes using pastry cutter or shape cutter.
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21
Be sure to seal edges well with water and perhaps a fork.
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22
Cook 5-6 minutes in boiling water.
