Pumpkin Ravioli for 6 Servings

Instructions:

1. Mound flour on a clean surface and create a wide hole in the center.
2. Crack eggs into the center, add salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls.
3. Once a shaggy dough forms, knead by hand for 8-10 minutes until smooth and elastic.
4. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes to relax the gluten.
5. If ricotta is watery, strain through a fine-mesh sieve for 15 minutes.
6. In a medium bowl, whisk together pumpkin puree, drained ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper.
7. Ensure the filling is thick and holds its shape; add extra Parmesan if too loose.
8. Divide dough into 4 pieces and roll each into a translucent sheet about 1/8 inch thick.
9. Spoon 1 tablespoon of filling about 2 inches apart on one half of the pasta sheet.
10. Lightly brush the dough around the filling with water, then fold the other half of the sheet over the filling.
11. Press firmly around the filling to push out air and seal the ravioli.