I just now found this and I am going to be making it for sure!This recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. Sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the rich, sage sauce, to taste
1Place 2-1/2 cups flour in a large bowl; make a well in the center.
Beat eggs and oil; pour into well. Stir together, forming a ball.Turn onto a floured surface; knead until smooth and elastic, about
8-10 minutes, adding remaining flour if necessary to keep dough from
sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin and shallot in butter
until tender. Add the sage, thyme, salt and pepper. Transfer to a
food processor; cover and process until blended. Return to the pan;
stir in cream and bay leaf. Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 15-20 minutes or until
thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion to 1/16-in.
thickness. (Keep remaining dough covered until ready to use.)
Working quickly, place rounded teaspoonfuls of filling 1 in. apart
over half of pasta sheet. Brush around filling with egg. Fold sheet
over; press down to seal. Cut into squares with a pastry wheel.
Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce
heat to a gentle simmer; cook for 1-2 minutes or until ravioli float
to the top and are tender. Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until
reduced by half. Stir in butter and sage. Spoon over ravioli.