750 gr pumpkin (Hokkaido)
50 gr butter
25 gr sugar
1 egg yolk
150 gr grated Parmesan cheese
200 gr durum wheat
200 gr flour
200 ml of water
Mix for the dough durum wheat, flour and water. Make a nice smooth dough. Let it rest for about 1 hour.
For the filling clean the pumpkin and dice. Cook with butter and sugar for 15 minutes. Mash well. Add the crush Amarettini and to the pumpkin. Add egg yolk and parmesan cheese. Season with nutmeg, pepper and salt.
On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with flour and place the ravioli on it.
Add the ravioli to boiling water and cook for 4 to 5 minutes. Serve with sage butter and parmesan cheese.