Pumpkin and ricotta cheese ravioli with a hint of nutmeg🥟

Mix the ingredients in a bowl, kneading until a uniform dough is formed. If you prefer, to save time you can knead them in a food processor, then transfer to the table, where you finish kneading by hand, until you make an elastic and smooth ball of dough. Cover with a clean cloth and let it rest for 30 minutes.

Meanwhile, roast the diced pumpkin pulp in the oven at 200º, about 20-30 minutes, or until tender.

Mash and mix with the ricotta, herbs, egg, spices and salt. If desired, to thicken the filling, add a little grated grana padano. Keep refrigerated.

Cut the dough into pieces of about 25 gr. with a knife. Roll out each piece using the rolling pin until the dough is very thin. If you use the pasta machine, roll the dough through the rollers, first the thickest, reducing one point at each pass. To make the dough go through the rollers better, it is best to lightly flour the dough before each roll.

For ravioli it is better not to stretch it to the minimum thickness, it is better two points before the minimum. Once ready, put a strip of dough on the table or ravioli mold, lightly floured. We put spoonfuls of the filling, cover with another strip of dough of the same size, that we will have wet a little so that it sticks well with the other dough.

Carefully press with your fingers around the filling to form the ravioli, and finish by cutting with a pastry cutter. If we have used the special mold, we pass the wooden rolling pin over the serrated surface to cut the ravioli.

Once prepared, heat the broth, and when it starts to boil over low heat, add the ravioli and cook for one minute.