Pumpkin Ravioli

Directions

1. In a medium bowl, combine flour and salt. Pour the mixture onto a clean counter and shape it into a mound with a well in the center. Crack the eggs into the well and use a fork to gradually incorporate the flour until a shaggy dough forms. Knead by hand until smooth and not sticky, about 5 minutes, adding flour as needed. Wrap tightly in plastic wrap and chill for at least 1 hour.
2. While the dough rests, prepare the filling: place the canned pumpkin in a fine mesh strainer set over a bowl. Cover the exposed pumpkin with plastic wrap and place a small bowl on top to press it lightly. Let drain for 15 minutes.
3. After draining, transfer the pumpkin to a medium bowl. Add the Parmesan, beaten egg yolk, brown sugar, and a pinch of nutmeg. Season with salt and pepper, then stir until well combined.
4. When ready to roll the pasta, divide the dough into four pieces. Wrap three pieces back in plastic wrap and return them to the refrigerator, leaving one piece out.
5. On a lightly floured surface, roll the uncovered dough into a long rectangle about 1/4-inch thick. Set the pasta machine to the widest setting and run the dough through twice. Fold the short ends in to meet in the middle, then fold in half to create a quarter-fold. Roll the dough out again to 1/4-inch thick, then run it through the pasta machine two more times.
6. Decrease the pasta machine setting by one notch. Repeat the folding and rolling process 2 to 3 times before moving to the next setting. Continue this process all the way to the thinnest setting. If the sheet becomes too long, cut it in half. Repeat with the remaining chilled dough. Keep the rolled sheets covered with a clean kitchen towel.
7. Lay one pasta sheet on a floured surface. Place heaping tablespoons of filling about 1 inch apart. Lightly moisten the dough between the mounds with water. Gently place a second sheet on top and press down around the filling to seal, pushing out as much air as possible. Use a biscuit cutter or knife to cut individual ravioli. Optionally, press the edges with fork tines to seal. Repeat with remaining dough and filling. Refrigerate until ready to cook.
8. When ready to serve, melt the butter in a medium skillet. Add the raw pumpkin seeds and cook, swirling occasionally, until the seeds are toasted and the butter turns brown and smells nutty, 6 to 8 minutes. Stir in the minced garlic and chopped thyme, cooking until fragrant, about 1 minute, then remove the pan from the heat.
9. Bring a large pot of salted water to a boil. Working in batches, add the ravioli and cook until tender, about 1 1/2 minutes. Lift the ravioli out with a spider and transfer directly into the brown butter. Gently toss to coat. Serve warm, topped with freshly grated Parmesan.