Instructions:
For the pasta-
1. On a clean dry surface, make the flour into a mound and make a well in the centre around 8 inches wide. Crack all of your eggs into the well, along with the olive oil, salt and water.
2. Using your hands to keep your flour mound intact, beat the egg mixture in the centre, taking precaution to not make a mess and let it spill out of the well.
3. Once the mixture is not as runny, use your hands to bring it together and combine the mixture, continue to begin kneading.
4. Using the heel of your palm, knead for around 5-10 minutes, the texture should be elastic yet smooth.
5. Wrap the dough in cling film and leave in the fridge for at least 1hour.
For the filling-
1. Dice the flesh of the pumpkin and begin to cook in boiling water for around 10 minutes, once boiled allow to cool.
2. In a large mixing bowl, mix together Yorkshire Dama Ricotta cheese, parmesan cheese, egg, salt and pepper and nutmeg. Once the pumpkin is cooled, mash and combine with the ricotta mixture, and set this aside.
3. Bring a large pan of salt water to simmer.
4. Remove the dough from the fridge and divide into four equal sections. Dust your work surface with flour.
5. Using an electric or hand pasta machine, pass the dough through it 2-3 times until you achieve ⅛” thickness, you should be able to see your hand through the pasta. If you do not have a pasta machine to roll out your dough, there are many tutorials on youtube of how to roll out your pasta by hand.
6. Place your rolled dough onto the floured work surface and brush half with egg wash.
7. Spoon out the Yorkshire Dama Ricotta and pumpkin filling 2 inches apart on the egg washed half of the dough, carefully fold over the other half of the dough.
8. With your fingers carefully press out air around each mound of filling, and continue to cut the ravioli into any shape you like.
9. In a medium sized saucepan melt butter on a low heat.
10. Add the ravioli into the simmering water until they rise to the top of the water, boil for approximately 5 minutes, stirring occasionally. Drain the water and place on a towel.
11. While the ravioli cooks, turn the butter to a medium heat and add sage leaves, cook until crispy and until the butter turns brown, place leaves on a paper towel.
12. Add the ravioli to a pasta bowl and top with the butter and sage leaves, shaved parmesan and a side of marinara sauce.