Ingredients for the dough:
- wheat flour: 400 gr.
- eggs: 4
Ingredients for filling:
- pumpkin pulp: 1 kg.
- lemon: 1
- salt
- nutmeg
Ingredients for the sauce:
- walnuts: 40 kernels
- olive oil: half a cup
Mix the flour with the eggs until the mixture is smooth and compact, then let it sit for about 30 minutes.
Cut the pumpkin into cubes, boil it and mix. Combine the grated rind of lemon to the cream of pumkin, nutmeg and salt.
Work the dough for a few minutes and divide into two equal parts.
Lay two sheets by hand, in the first put the filling on a distance of 5 cm apart and cover with the other, making the dough stick well. Obtain the square ravioli, then press down firmly on edges to let adhere well to the pasta and flour.
Blend the walnuts kernels, add olive oil and mix ingredients well. Dip the ravioli in plenty of hot water and salt, pick them up with a dipper as soon emerge and dress with the cream of walnuts.
Serve hot.