1 3/4 pounds sugar pumpkins, cut in half, seeds removed
2 cups all-purpose flour
4 eggs, divided
Salt and pepper
1/8 teaspoon ground nutmeg
2 tablespoons heavy cream
1/4 cup Parmesan cheese, grated
1/2 stick of butter
8 sage leaves
Roasted pumpkin seeds for garnish
To make the filling: Preheat oven to 400 degrees.
Cut the pumpkin in half and scoop out the seeds, reserve for roasting. Place the pumpkin cut side down on a baking sheet and cook in the oven for 45 minutes. Place the seeds on a separate baking sheet and season with salt and pepper. Place in the oven with the pumpkin and roast for 12 to 15 minutes.
To make the pasta: Dump flour onto a work surface and form into a mound. Form a well in the center of the mound. Crack three eggs into the center and whisk until the eggs are well beaten. Slowly incorporate the flour into the egg mixture until a nice dough ball forms. Add water if too dry.
Clean and flour your work surface and knead the dough for about 10 minutes. Then cover with a clean kitchen towel and allow to rest while you make the filling.
When the pumpkin is finished cooking, remove from the oven and allow to cool slightly. Scoop the flesh into a large bowl and mash. Mix in the salt, pepper, nutmeg, cream and cheese. Set aside.
To form ravioli: Cut the rested dough in half. Roll out one piece of the dough until 15 inches long and 8 inches wide. Use your hands to help you stretch the dough as thin as possible. Place a row of 1 tablespoon scoops of filling on the top half of the sheet of dough. There should be about 8 to 10 dollops.
In a small bowl whisk the remaining egg. Brush all around the filling with egg wash and fold the bottom half over the top. Press down around all of the fillings to remove air and then cut the ravioli into squares and crimp edges. Repeat with remaining dough and filling.
Bring a large pot of water to a boil and cook the ravioli for 4 minutes. While they cook, melt the butter in a large skillet, allowing to brown slightly. Add the sage leaves.
When the pasta is done remove it from the water directly into the pan with the butter and sage. Toss to coat. Top with roasted pumpkin seeds.