Pumpkin-Stuffed Potato Ravioli with Arugula and Sage

For the dough, scrub potatoes and steam about 30 minutes. Peel and pass through a ricer while still hot. Mix in Parmesan, egg, yolk and flour and knead into a smooth, pliable dough. Season with salt and nutmeg and allow dough to rest, covered, about 30 minutes.

For the filling, cut pumpkin into cubes. Cook in boiling salted water until very soft, about 15 minutes. Drain and return to pot. On low heat, cook pumpkin another 5 minutes, until the pieces are dry. Allow to cool.

Peel onion and chop coarsel and combine with Parmesan  and ground almonds. Mash pumpkin until smooth, then add mustard, egg, onion mixture and sage, and season generously with salt, pepper and nutmeg.

Knead the dough again thoroughly and divide into 4 pieces. Roll out one piece to a 4-5 mm (approximately 1/4 inch) thickness on a floured surface. Cut out rounds about 6 cm (approximately 2 1/2 inches) in diameter.

Place about 1 teaspoon filling mixture on each round. Moisten edges with water, fold in half over filling and press edges to seal.

Cook the ravioli in plenty of boiling salted water until they float to the surface, 3-4 minutes. Drain in a colander.