Pumpkin Ravioli

• 1 1/2 cups flour, plus extra
• 2 eggs, beaten
• 1 teaspoon extra-virgin olive oil
• salt
• 1 1/3 cups pumpkin pesto
• 4 1/2 ounces fresh ricotta, drained
• freshly ground pepper
• 6 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano

Mound 11/2 cups of flour on a clean work surface. Make a well in the center, and pour in the eggs and extra-virgin olive oil. Add 1/2 teaspoon of salt, and using a fork, slowly work the flour into the eggs. When the mixture resembles a paste, knead by hand for 10 minutes until smooth and elastic, adding more flour if necessary. Form the dough into a ball, wrap in plastic, and set aside for about 15 minutes.

Meanwhile, in a bowl, combine the pumpkin pesto and the ricotta. Season with salt and pepper, and mix until the filling is smooth. Divide the dough into 3 pieces, and pass each piece through the settings of a pasta machine from the widest through to the thinnest. Transfer the pasta sheets to a floured work surface, and cut into 4-inch-wide strips. Using a ravioli cutter, cut out round disks from each sheet, about 3 inches in diameter. Place a walnut-sized ball of filling in the center of each disk. Fold the ravioli over to form half-moons, and pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a pot of water to a slow boil. Add salt and the ravioli, and cook for about 1 minute after they rise to the surface. (You may have to do this in batches.)

Meanwhile, in a skillet over medium heat, melt the butter. Drain the ravioli using a slotted spoon, transfer to the skillet with butter, and toss to coat. To serve, distribute the pumpkin ravioli among plates, and sprinkle with the Parmigiano. Serves 6

Recipe adapted from “The Magazine of La Cucina Italiana,” September/October 2005