Preparation

• 1 Place 2-1/2 cups flour in a large bowl; make a well in the center.
• 2 Beat eggs and oil; pour into well. Stir together, forming a ball.
• 3 Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking.
• 4 Cover and let rest for 30-45 minutes.
• 5 Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender.
• 6 Add the sage, thyme, salt and pepper.
• 7 Transfer to a food processor; cover and process until blended (or use an immersion blender right in the pot to process until smooth).
• 8 Return to the pan and stir in cream.
• 9 Bring to a boil, stirring constantly.
• 10 Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
• 11 Sprinkle work surface with semolina flour. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.)
• 12 Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet.
• 13 Brush around filling with egg.
• 14 Fold sheet over; press down to seal.
• 15 Cut into squares with a pastry wheel or ravioli stamp cutter. Repeat with remaining dough and filling. (This can also be done with a pasta maker and ravioli molds which are available in most home specialty and department stores.)
• 16 Bring a large stock pot of salted water to a boil. Add ravioli.
• 17 Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender.
• 18 Drain and keep warm.
• 19 In a small saucepan, cook butter until brown “bits” begin to form, approximately 5 minutes on medium heat. Remove from heat and stir in thyme, rosemary, and salt and pepper to taste.
• 20 Pour over ravioli and toss to coat.