Prepare the pasta. Put flour in a medium bowl, or into your food processor. Combine pumpkin with eggs and olive oil in a small bowl. Add liquid to the flour all at once, and either stir in from the edges or pulse the food processor until a firm dough forms. You may add more pumpkin or flour as needed to adjust the consistency.
Roll out the pasta using a pasta machine (or possibly a rolling pin, I haven’t tried that. It needs to be very thin). Lay sheets over a flour dusted cookie sheet or hang on a pasta rack while you work until it’s all rolled out.
Combine cottage cheese, remaining pumpkin and seasonings in a small bowl and mash well, or use your food processor to puree it to the texture of ricotta. To form raviolis, lay a sheet of pasta on a lightly floured work surface. Drop spoonfuls of filling about 1 1/2 inches apart onto the pasta. How large you make them is up to you. Brush water around the edges of the filling and lay another sheet of pasta on top, pressing around the filling to seal. Use a sharp knife or a pastry cutter to separate the ravioli and transfer to a flour dusted cookie sheet, towel or cooling rack to dry for 30 minutes before cooking. This is important! Drying them first helps keep them from bursting when you cook them.
Bring a large pot of water to a rolling boil. Carefully drop the ravioli in and cook several minutes, until the pasta fades slightly and they float. Fresh pasta cooks much faster than the dried variety.
Drain, rinse to help avoid sticking together, and serve with your favorite sauce. I added a small drizzle of marinara, but I bet they’d be better with alfredo, a light pesto or a mild cream sauce.