Pumpkin Ravioli Filling

I really enjoy learning how to make favourite recipes from family and friends who have made them for years.  I find this way you can learn so much more than just following a recipe from a cook book and you will always get to keep the memory as well.  Not too long ago we had a very good friend staying with us and I asked him if he would mind showing us how to make ravioli.  We have made it in the past and done an alright job but I thought we might get a few tips from someone who has been making it all his life.  

This is the recipe we used for the stuffing and it is so delicious.  All we served the pasta with was some toasted walnuts, melted butter and some fresh parmesan cheese.

Pumpkin Ravioli 

Filling

1 small sugar pumpkin (about 2 lbs in the shell)

1 1/2 cups crushed amaretti biscuits

2 eggs

3/4 cup freshly grated parmesan cheese

pinch of nutmeg

salt and pepper to taste

plain bread crumbs, as needed

Pasta

1 egg, beaten

1 cup flour

1/2 tsp salt

2 tbsp water

1. Remove the seeds from the pumpkin and slice it into quarters.  Place the quarters in a covered casserole dish and bake for 45 minutes at 375.  
2. Once the pumpkin has cooled remove the skin and puree the flesh.
3. Combine the pumpkin puree, amaretti biscuits, eggs, parmesan and nutmeg.  Season with salt an pepper.  If the mixture is too wet, add some bread crumbs (the mixture should be about the not much moister than cookie dough).
4. In a medium sized bowl combine the flour and salt.  Make a well in the flour and add the egg.  Mix the dough with your hands and add water as needed but you should form a stiff dough.
5. Kneed the dough on a floured surface for 3-4 minutes before rolling the dough.
6. Using a pasta machine, roll the pasta into sheets.  Start by using the thickest setting and progress to the thinner settings.
7. Place  a tablespoon full of the filling about every 2 1/2 inches in rows 2 inches apart on the pasta sheets.  Cover with another sheet of pasta and press down gently between the filling.
8. Use a pastry wheel to cut the pasta into rectangles with the filling in the centres.  Place the ravioli on a lightly floured surface and allow to dry for at least 30 minutes (make sure to turn them so they dry on both sides).
9. Bring a large pan of water to boil and drop the ravioli in the boiling water, stirring them to prevent them from sticking together.  It should take 4-5 minutes for them to be ready.