Pumpkin ravioli - how do you make this autumn classic?

Instructions

• Pasta dough
• Start with the dough. The rule of thumb "one egg per 100g of flour" has rarely let me down with egg pasta. I always use large organic eggs. If the dough is too wet, you can simply add more flour.
  
• Knead the dough well, and knead, and knead - for at least 10min. The dough should be nice and smooth. Then wrap the dough in transparent plastic wrap and let it rest for at least 1 hour. In the meantime, start with the filling.
• Filling
• Cook the pumpkin in the oven at 200°C until soft. This takes approx. 30min. Leave to cool.
• Crush the Amaretti cookies (preferably in a small freezer bag) and grate the Parmesan. Mix with the oven squash and season with nutmeg and salt.
  
• Finishing the Ravioli
• Now you can roll the pasta dough. Only use as much additional flour as you absolutely need, otherwise the ravioli will not stick together.
• There are basically three options for shaping the ravioli:
  - by hand (takes a bit of practice, but once you get the hang of it, it's very quick)
  - with a ravioli mould (very good option, always make sure that the mould is floured, otherwise the ravioli will stick to the mould)
  - with an attachment on the pasta machine (to be honest: never really worked for me).
• My best results were achieved when I worked with the pasta dough in portions, i.e. always filling one sheet of dough at a time and folding it into ravioli, and only then making the second one.
  Don't forget to wrap the dough you are not working with in cling film, otherwise it will dry out.
• One raviolo soon becomes a bunch of ravioli.

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• The fresh ravioli need about 5 minutes in salted water until they are cooked through. In order not to drown out the delicate flavour of the pumpkin, I serve the ravioli with just a little sage butter.