Pumpkin Ravioli

So, last night was the long awaited(well, 3 long days) taste-testing of the pumpkin ravioli. The consensus? GOOD. Very light, not overwhelming pumpkin flavor and the dough, though colored with tomato paste, didn't taste like tomato at all and was quite lovely. I just served it with butter and freshly grated pecorino romano cheese, but I think that if I make this again, I would try a different sauce that would complement the pumpkin better. Here's the recipe for those who were asking:

Filling:

1/4 tsp. nutmeg(I would use more next time)
1 med. container of cottage cheese or ricotta-strained well
2 cups of pumpkin, or more(straight from the pumpkin is the tastiest!)
1 egg
1/2 tsp. salt
*mix to blend & then chill while making dough

Dough:

3 cups flour
5 egg yolks
enough water to mix
a few ounces tomato paste-add until your desired color
1 tsp. salt

Mix flour, egg yolks, salt and tomato paste. Add water until you get a doughy but not very wet consistency. Knead for several minutes. Pull off a baseball sized chunk of dough and place on floured surface. Using a floured rolling pin, roll out to about 1/4 inch, flipping the dough after every few rolls. You will probably need to re-flour your surface and your rolling pin several times. Using a glass with a small circumference(2- 2 1/2 inches), cut out as many circles as you can. Stick the lip of the glass in flour before every circle. Use a teaspoon to put your filling on one circle, leaving a little over a 1/4 of an inch of dough visible all the way around. You want to have plenty, but still be able to seal it. You'll figure it out! Take another circle and stretch it so that it is bigger than the bottom circle. Place it over the bottom circle with filling and press down on the edges. Using a floured fork, crimp edges all around. Transfer to a floured baking pan and when the pan is full, freeze for about 30 min. Once frozen, you can tranfer the ravioli to a freezer bag. Continue with the rest of your filling and dough. This should make several dozen. I'll leave you to research sauces that would be a good compliment to the pumpkin. Enjoy!