Pumpkin Ravioli

Make Pasta
1 Pour flour on counter and form a well.  Add in salt, yolks, eggs, and pumpkin into the middle and whisk to mix egg and pumpkin together.
2 Fold in the walls of flour until wet ingredients are fully incorporated into dry flour. Using your hands, form a loose ball. Once ball is formed, start kneading it until it forms a slightly firm ball. Cover with plastic for 30 minutes and set aside.
Make Filling
3 Sauté butter and shallots together over medium heat for 2 minutes.  Then, add in garlic and cook just until it starts to turn brown which is about 60-90 seconds. Add in nutmeg and spinach and cook down until spinach is wilted down.  Remove from heat.
4 Add in salt and pepper to taste and place filling mixture on cutting board. Chop and let cool. Add in parmesan and ricotta cheese.
Form Raviolis
5 Take pasta out of plastic and set on a floured surface. Using your fingers spread out the dough ball until it’s about ¾” thick. Then cut 1-inch-wide strips that are about a foot long. Use your fingers and flour to flatten out easier.  Once you have a foot length, fold the pasta in half lengthwise and flatten it out again.  With the thickest setting on your pasta attachment, run your pasta through slowly. Run it through twice on this setting using flour as need along the way to ensure it doesn’t stick. Then, change setting to a middle thickness, and run pasta through twice. Finally, on the thinnest setting run it through two to three times . You should come out with a piece of pasta dough 3 ½ to 4 feet long.
6 Lay out your strips of dough beside each other and scoop in 1 ½ Tbsp of the filling separated by 1 ½ to 2” to allow plenty of space for the next filling. Place the other strip of dough on top of the filling and gently press in between the fillings so you can know where to cut with cutting tool.  Be sure to flour along the way through the whole process.  
13 Cut your ravioli squares.
7 Boil water adding 2 Tbsp of sea salt to pot. I generally use a rule of 2 Tbsp of sea salt for 4 servings of pasta or 1 gallon of water.  Cook ravioli.  This won't take long so keep an eye on it.
Make Sauce and Plate
8 In a seperate pot on medium heat, add in butter and shallots. Cook for 2 minutes. Then, add in white wine and reduce to medium low heat. Cook until 1 ½ to 2 tbsp of the wine remains. Add in ½ Tsp sea salt, 2 Tbsp pumpkin and 1 ½ cups heavy cream over medium heat and then bring to a low boil. Simmer over medium low heat until sauce starts to thicken up.
9 Place a few Tbsps of sauce in your bowl with 5-6 ravioli’s then top with more sauce, Parmigiano Reggiano (parmesan cheese) and some fresh parsley or chives. Serve and enjoy!