Tortelli di Zucca, - pumpkin-filled ravioli

Ingredients

• •Make the Pasta Dough: On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• •Prepare the Pumpkin Filling: In a mixing bowl, combine the pumpkin puree, grated Parmesan cheese, ground nutmeg, salt, and pepper. Mix until well combined and smooth. Taste and adjust seasoning if needed.
• •Roll out the Dough: Divide the rested dough into four equal portions. Working with one portion at a time, roll out the dough into a thin sheet using a pasta machine or a rolling pin. The dough should be thin but not transparent.
• •Fill the Ravioli: Place teaspoon-sized dollops of the pumpkin filling onto one sheet of pasta dough, leaving enough space between each dollop. Moisten the edges of the dough with water, then place another sheet of pasta dough on top. Press down around each mound of filling to seal the edges and remove any air pockets. Use a knife or pasta cutter to cut the ravioli into squares or circles.
• •Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for about 3-4 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to remove the ravioli from the water and transfer them to a serving dish.
• •Make the Sauce: In a separate saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and the sage leaves are crispy.
• •Serve: Drizzle the sage-infused butter sauce over the cooked ravioli. Sprinkle with grated

Directions

1. 1For the Pasta Dough:
2. 22 cups (250g) all-purpose flour
3. 32 large eggs
4. 4Pinch of salt
5. 5For the Pumpkin Filling:
6. 62 cups (400g) pumpkin puree (cooked and mashed)
7. 71/2 cup (50g) grated Parmesan cheese
8. 81/4 teaspoon ground nutmeg
9. 9Salt and pepper to taste
10. 10For the Sauce:
11. 114 tablespoons (60g) unsalted butter
12. 128-10 fresh sage leaves
13. 13Grated Parmesan cheese for serving