Pumpkin ravioli

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## Pumpkin ravioli
### Ingredients (for about twenty ravioli)
#### For the pasta dough:
* 200g of flour
* 2 whole eggs
* 2 pinches of salt
* 2 tbsp olive oil
* 2 tablespoons of water
#### For the filling:
* 60 of roasted and crushed hazelnuts
* 500g pumpkin, peeled and seeded
* 3 cloves garlic, peeled, degerminated and minced
* A little finely chopped flat-leaf parsley
* 75g fresh goat cheese
* 75g of gorgonzola
* 3 tablespoons of breadcrumbs
* 1 egg
* salt, pepper
* 1 tbsp grated nutmeg
#### Plating and finishing:
* A few crushed and roasted hazelnuts
* A few chopped parsley leaves
* 50g freshly grated parmesan cheese
* Olive oil
* Butter
### Steps (30 min + 50 min cooking time)
#### For the pasta dough:
* Beat eggs in a bowl.
* In the bowl of the robot (or in a bowl), place the flour then the salt then the eggs (in one then dug into the flour if you work by hand) and finally the olive oil.
* Knead for about 2 minutes until a homogeneous, slightly sticky dough is obtained. Add a little water if necessary.
* Film and keep in a cool place.
#### For the filling:
* Preheat the oven to 180°C.
* In a bowl, mix the pumpkin cubes and garlic. Season and coat with olive oil.
* Spread on a baking sheet covered with parchment paper and bake for about 35 minutes (check the baking with the tip of a knife, the pumpkin should be melted).
* In a blender or salad bowl, purée the pumpkin.
* Add the hazelnuts, flat parsley, goat cheese and gorgonzola, breadcrumbs, egg, nutmeg and finally season. Mix well.
#### Realization and cooking of ravioli:
* Cut the ravioli dough into 4 equal portions. Flour the dough and the work surface and pass through the rolling mill several times to obtain a fine dough.
* Cut the dough into strips and fill it with stuffing at regular intervals (see advice above). Use a tbsp or piping bag.
* Close by folding the ravioli in half after brushing a little water over the edges. Set aside on a floured work surface.
* Bring a large volume of salted water to a boil and then plunge the ravioli into it.
* Heat a frying pan over medium heat with a little butter and olive oil.
* Ravioli are cooked when they rise to the surface of the water. With a skimmer, transfer the ravioli to the hot pan and sauté for a few minutes.
* Add the chopped parsley and roasted hazelnuts.
* Serve immediately in soup dishes with a little grated Parmesan cheese.