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Start making the pasta dough, using this recipe. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. RINSE the pumpkin, it's not necessary to peel it but do REMOVE the hard stem and seeds.
CHOP into coarse pieces and divide over the oven tray. PEEL the onion, chop into chunks and also divide over the oven tray. DRIZZLE with olive oil, pepper and salt. ROAST in the oven for about 30 minutes, exact time depends on the size of the pumpkin pieces.
Use an immersion blender to create a smooth pumpkin and onion puree and set aside. Slowly HEAT dairy butter in a small sauce pan, you'll notice it will slowly start to become brown.
This is called a 'beurre noisette', a nutty butter.
Finely CHOP the amaretti cookies and combine them along with ground ginger, lemon zest and a little bit of grated parmesan cheese into the pumpkin puree. SEASON with pepper and salt and let the filling cool off.
RUN the pasta dough trough the pasta machine so you'll end up with long thin strips of pasta dough. DIVIDE a teaspoon of pumpkin filling in 2 rows onto the pasta dough, leave enough room in between the filling.
BRUSH the sides with a bit of water so the pasta will stick together. PLACE a second long strip of pasta dough on top and press with your hands so the ravioli will close.
Make sure there's no air in between the dough and the filling, otherwise they will puff up during cooking and then break. Use a ravioli cutter to divide them into squares.
FILL a large pan with water and salt and bring to a boil. REPEAT the making of the ravioli until all the ingredients have been used. Meanwhile COVER them with a clean kitchen towel to prevent them from drying.
COOK them in batches, otherwise they will stick together. They only need a few minutes to cook, serve them with brown butter (beurre noisette), grated cheese and optional some pumpkin seeds. Enjoy!