What's for Dinner? Why, Pumpkin Ravioli

I bought canned pumpkin last week for Canadian Thanksgiving.. I could have used regular pumpkin but I was lazy. I have a bunch left over so I decided to try and use it up.. And so I made pumpkin ravioli!

For the pasta:
any pasta recipe you can find online.. pretty much a combo of flour, egg, dash of olive oil and salt

For the filling:
cup of  canned pumpkin
4 tbsp mascarpone
2 tbsp grated parmesan
dash of nutmeg
salt

For the sauce:
olive oil
coarsely grated parmesan

Using your pasta maker, roll out a few sheets.. Thinner is better.. Using a cookie cutter, cut out about 10 round shapes. Spoon filling (not too much) onto one round.

With your fingertips, add water around the edges. Then place second round on top and press down on the edges. A little pillow if you will.

To cook, boil a pot of water and add the ravioli. When they float to the top they be done.. Remove with a slotted spoon and add to a plate. Drizzle with olive oil and some parmesan.. I don't think you need a heavy sauce with these since the pumpkin filling is so flavourful..

Super yummy, and yes time consuming.. But worth it..