Filling Ingredients: 2lb pie pumpkin or 1 15-ounce can, 1/2 C Pecorino Romano (finely grated), 3/4 tsp cinnamon, 3/4 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp ginger, 2 T Panko bread crumbs, 2 egg yolks.

Filling Directions: Pre-heat oven to 400-degrees. Cut pumpkin in half, from top to bottom. Clean out seeds and stringy insides. Rinse well and place cut side down onto parchment paper on a baking sheet. Put in oven and roast for 40-minutes. Check for doneness by piercing with a fork. If tender, it's done. Remove from the oven and scrape the meat from the skin. Mush until smooth and creamy. Add all of the ingredients and mix well. 

To complete: Put 2 C flour and 2 eggs in a food processor. Turn on and slowly add 1T of water at a time until it pulls from the sides and forms a ball (it usually takes a total of 6-8 T of water to do this). Turn off and remove the dough, then knead for a few minutes on a floured surface. Form a ball, cover with a bowl, and let rest for about 30-minutes. Cut into 4 sections and roll out into very thin long strips, about 5 inches wide. Place about 1 T of filling slightly to the side of center. Repeat, allowing about 1/2-inch between each one. Fold pasta over lengthwise and cover filling. Press out any air and mold the dough over each filling. Cut apart with about 1/4-inch overlap, crimp with fork to seal. Best if boiled fresh. Carefully place in salted boiling water for about 3-4 minutes.

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