Pumpkin Ravioli

This afternoon we finally made some fresh pasta for the first time: pumpkin ravioli. My new oxo rolling pin rulez! It made rolling dough into smooth thin sheets super easy. Maybe one day I will be ready to make a committment to a pasta maker, but for now I'll stick with with the basic tools. I didn't follow any particular recipe. The dough was regular egg dough (400 grams of flour, 4 eggs, salt), the stuffing was pumpkin, with some sage and parmesan. We ended up with 60 ravioli and froze 45 of them. The other 15 were cooked, served with cream sauce and some leftover prosciutto butter chicken. Check out the photos here:

Pumpkin Ravioli