Pumpkin Ravioli

• pasta dough:
• 5 eggs
• 1 tablespoon of salt
• 1 tablespoon of olive oil
• 3 cups of all-purpose flour
• pumpkin filling:
• 1 can of pumpkin
• 1 cup of Pecorino {or Ricotta}
• 2 Teaspoons of Nutmeg
• 1 Teaspoon Cinnamon
• dash of salt and pepper

1. pasta:
2. In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and pour in the egg mixture. Stir with a fork and fold together until all of the egg mixture is absorbed and the dough forms into a sticky ball. Flour your hands and divide the dough into 3 separate ones. Knead each dough a bit to form it into a ball. Cover each in cellophane and refrigerate for a few hours. Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact. After you've cut the dough into squares, it helped me to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.
3. Once you've finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
4. Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis... take a deep breath before you inhale the whole plate... and enjoy!

pasta, eggs, salt, olive oil, flour, pumpkin filling, pumpkin, nutmeg, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-ravioli-51338201 (may not work)