Preparing the Pumpkin
Cook the pumpkin drizzled in olive oil at 220 degrees on baking paper until soft. When cool, move to making the pasta dough.

Pasta Dough

To make the pasta dough, sift the dry ingredients onto a benchtop, making a well in the centre.
Whisk together eggs and yolks, pour into the well and slowly start incorporating the flour into the egg until the dough comes together. Once together, knead for about another 5 minutes or until it starts looking smooth. Cover dough with plastic wrap and set aside to rest for 30 minute
To roll the pasta sheets you first need to make sure you have a nice amount of bench space and a good spot to attach the pasta machine. Lightly flour your work space and divide dough into 2 portions to make it easier to work with.

Use a rolling pin to flatten out the dough so it fits between the widest settings of the pasta machine. Roll it through once, dust off excess flour, give it a book fold, another flattening with the rolling pin, a ninety degree turn, and then feed it through again. Do this step a couple of times until the dough has smooth edges and begins to look silky. Once you are satisfied, start rolling the dough through the machine without folding, narrowing the settings by 1 each time you roll it through.

Continue until you reach the second-last setting. Cut pasta sheet in half and lay it on a tray sprinkled with coarse semolina. Throw a little more semolina on top and lay down the next sheet. Cover with a tea towel before repeating these steps with the next bit of dough until you have few sheets of pasta.

Combine all filling ingredients together.

Place the pasta sheet on a work surface and place one teaspoon of filling in 3-4 cm intervals along the bottom half of the pasta. Fold the other half over the filling, then using your fingers or the sides of your palms, gently press around the filling to expel any air bubbles, then press the sides to seal well. Place on a semolina dusted tray and refrigerate until ready to cook.
To cook, drop the ravioli into a saucepan of lightly salted boiling water. Simmer for 4 minutes or until al dente, then pour into a colander and drain well.

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