Ingredients for 4 people
For pasta
500 g of flour
2 eggs
Salt to taste

For the filling of pumpkin and ricotta ravioli
250 g of Ricotta of Bufala Campana DOP
500 g pumpkin
nutmeg and salt to taste

For seasoning
50 g butter
sage leaves qb

Preparation
Turn on the oven to 180 C. Cut the pumpkin into cubes, remove the seeds and inner filaments and wash thoroughly. Place the pumpkin in a baking tray and bake for 20 minutes.
Meanwhile, mix the flour with the eggs and a pinch of salt. Knead until you get a smooth and homogeneous dough. Form a ball, cover with plastic wrap and leave to stand for 30 minutes.
When the pumpkin is cooked, drain and crush with a fork. Add the ricotta, a grated nutmeg and a pinch of salt. Mix well.
Roll out the fresh pasta in a thin sheet. Distribute the filling in spoonfuls, leaving a space of about 2 cm between a spoon and the other.
Cover with another dough sheet and press gently on the edges to seal. Cut out the ravioli with a ravioli wheel.
Bring a pot of salted water to a boil and cook the ravioli for 2-3 minutes, or until they come to the surface.
Drain the ravioli and season with butter and sage.