Pumpkin Ravioli

For the dough: Mix the pastry flour with egg, oil and salt. Possibly add more flour or water to make a pliable dough. Knead until smooth. Shape into a ball, wrap in plastic wrap and let rest 30 minutes.

For the filling: Cut the pumpkin flesh into cubes. Place in a saucepan, barely cover with water, add a little salt and simmer for about 5 to 8 minutes, until tender. Drain excess liquid and puree. Let cool, then mix with ricotta, breadcrumbs, salt and plenty of pepper.

Divide the dough and either by hand or with the pasta machine roll into thin sheets. Spoon 1 teaspoon filling on half of the pasta about 4 cm (approximately 1 1/2 inches) apart. Brush water around the filling, top with the remaining sheets of pasta and press firmly between the filling. Cut out ravioli with a pastry wheel. Spread on a kitchen towel and allow to dry slightly.

Cook the ravioli in boiling salted water for about 3 to 4 minutes. Lift out with a slotted spoon and arrange on plates.