Pasta:
2 and 1/3 cup all purpose flour
2 eggs
1/2 cup pumpkin, cooked and pureed, or canned
salt and pepper to taste
1 tsp olive oil

Put 2 cups flour in small bowl, making a well in the center. In another bowl, combine eggs, pumpkin, seasonings and oil. Add to flour and mix into a soft dough. Turn out and knead, adding additional flour as needed to keep it from sticking. Prepare as your desires and equipment direct.

Pumpkin filling for ravioli:
1 TB garlic, minced
1 TB fresh ginger, minced
1/2 cup chopped onion
2 TB olive oil
1 cup pumpkin, cooked and pureed, or canned
1 egg
1/2 cup grated parmesan cheese

Saute garlic, ginger, onion in oil until tender. Combine with pumpkin, egg, and cheese. Chill slightly before filling ravioli.

This pasta is terrific with a light alfredo sauce and a healthy garnish of prosciutto cut in ribbons.