Pumpkin And Cotta Ravioli

Make the pasta dough

1. Mix flour, wheat semolina and salt in a bowl.
2. Then put everything on a work surface and make a hole in the center of the flour/seed mix.
3. Pour the lukewarm water into the center little by little and knead as you go.
4. Knead vigorously by hand for 10 minutes.
5. Wrap the dough in cellophane (or plastic wrap) and let it rest at room temperature for at at least 30 minutes.

Make the stuffing

1. Turn on the oven at 200°C (400°F) 
2. Peel and coarsely chop the pumpkin into small pieces.
3. In a bowl put the squash, oil, thyme, salt and pepper. Mix well and place on a baking sheet.
4. Cook the squash for 30 minutes. Then mash the squash with La Cotta and a drizzle of oil.

Compose the ravioli

1. Cut the dough in half and start flattening with a rolling pin or if you have one use a pasta machine. The perfect thickness is 1-2mm.
2. Try to give the two flattened pastries the same shape.
3. In either shape create squares the size of your ravioli.
4. In each square put the filling, helping yourself with a teaspoon or a sac-à-poche.
5. Wet a finger and run it along the lines of the squares. This will help the two pastes stick together
6. Take the second flattened dough and lay it on top of the dough with the filling. Then run a finger around the filling to seal it well.
7. Cook the ravioli for 3-4 minutes in boiling salted water.
8. Serve with butter and sage.