Preparation time: 1 hour Cooking time: 5 minutes Serves 4

For ravioli dough
3 cups all-purpose flour
Pinch salt
4 eggs, lightly beaten
1 egg, lightly beaten

For sauce
½ cup butter or margarine
Freshly grated pecorino or parmesan cheese
Chives

Directions

1. For filling, in a bowl combine pumpkin, chopped chives, and nutmeg. Set aside.
2. For ravioli dough, in a bowl stir together flour and salt. Make a well in the center. Add the flour beaten eggs. With a fork, gradually stir together the flour and eggs. Turn dough out onto a lightly floured surface and knead about 5 minutes or till dough is smooth and elastic. Cover and let rest for 5 minutes.
3. Divide dough into four portions. Roll out one portion of dough with a rolling pin or pasta machine till dough is a thin rectangle. Roll out another section of dough to a thin rectangle slightly larger than the first.
4. Place teaspoonsful of pumpkin filling at 2-inch intervals across the dough.
5. Brush dough between fillings with lightly beaten egg.
6. Press second sheet of dough between filling to seal.
7. Use a floured crimped pastry wheel to cut into squares. Cook ravioli in a large pot of boiling water about 4 minutes.
8. For sauce, in a saucepan heat butter over medium heat till light brown, pour over ravioli. Sprinkle with cheese and garnish with chives to serve.