Mix the ricotta cheese, pumpkin puree, 1/2 teaspoon salt and the nutmeg. Set filling aside.
Mix the flour and 1/2 teaspoon salt in a large bowl; make a well in the centre of the flour. Beat the tomato puree, oil and eggs until well blended and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the centre of the bowl until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 30x25cm. Keep the rest of the dough covered while working.
Drop 2 level teaspoons filling onto half of the rectangle, about 3.75cm apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
Cook ravioli in 4 litres of boiling salted water until tender; drain carefully.
Excellent recipe for pasta, I only used egg I tweaked it by omitting the pumpkin pursed yolks only for a softer pasta (whites make low fat meringues!), filled the ravioli with Gorgonzola and ricotta cheese, it was absolutely delicious. Served in spicy home made butternut squash soup.
Thank you - 31 Jan 2013