Ravioli di zucca

Method

1. 1 Bake the pumpkin at 190 degrees for 40 minutes, then mash it and let it drain on a sieve for 20 minutes.
2. 2 Mix the pumpkin with the drained ricotta, Parmigiano, and nutmeg.
3. 3 This Emilia version doesn't contain amaretti or mostarda, so the filling is subtly sweet and smooth, not as complex as the Mantova version.
4. 4 Knead the dough with the eggs for 10 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
5. 5 Place the filling on one sheet of dough, then cover with a second sheet, squeeze out all the air around the filling, and cut it out using a round mold.
6. 6 Boil for 4 minutes, then mix with butter and sage until browned.