For 2 to 4 persons:

Ingredients:

PLENTY OF TIME is of the essence

* 200g flour
* 2 eggs
* 1 pinch of salt

* 500g pumpkin (uncooked)
* 6 tblsps grated parmesan cheese
* 2 tblsps breadcrumbs
* one large amaretto cookie
* salt
* a little grated cinnamon
* a good grating of nutmeg
* pepper

Instructions:

The filling is better prepared the day before.

Cut the pumpkin into chunks and cook in the oven (180C in a ventilated oven) for about an hour, checking every 20 minutes, turning the pieces.
Take them out and let cool.

Mix with the rest of the filling ingredients. If you like and you have it available, you could add a tbsp of diced mostarda, for a real recipe from Mantova (Mantua).

Let rest as it allows the flavours to develop.

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In a food processor, beat the eggs and the flour with a pinch of salt until all is combined.
Form a ball and wrap in plastic foil.
Let rest in the fridge for about an hour.

After this time process the dough little by little making sheets, preferably with a pasta making machine.
I used number 5 thickness to make the sheets (out of seven). Each sheet has to be passed 2 to 3 times inside the machine to obtain a good elasticity. Do not forget to dust with flour every now and then.

As soon as a sheet is ready, place little pieces of the filling at about 1 cm intervals on one half of the sheet, then fold over the other half of the dough and press down between the little mounts first before sealing the bottom part, to avoid creation of air bubbles.
Make sure to press down the edges so as to render these thinner (so they cook evenly with the pockets).

Cut each ravioli with a knife or a pasta cutter and let them stand on a floured tea towel, while you are processing the next sheet of pasta. Turn them once so they dry up evenly.

When all the ravioli are ready, cook them in plenty of boiling salted water (2 to 3 minutes should be enough unless you have prepared them 2 to 3 hours before the meal - try them to check).

You can serve them with melted butter infused with sage (the famous Burro e Salvia), a little more grated Parmesan and pepper. Or liquid cream (plus Parmesan and pepper).
But refrain from using tomato or meat based sauce as they would cover the delicate taste of the filling.

Special Notes:
Warning:
The filling process for the proportions given takes a little over an hour, so do not embark on it at the last minute, unless you can pressgang some expert people to help.

Do ensure that no air is trapped inside the ravioli as it would expand while getting hot and burst the pocket. Nothing quite as pitiful as an empty raviolo.