Prepare a pasta layer, large enough to cover the ravioli tray. The layer has to be as thin as possible because if it is too thick, this will affect the cooking time.
Fill the cavities with a small amount of pumpkin stuffing.
If the layer becomes too dry and you are worried that it will not stick to the second layer you are going to put on the top, brush the edges with a wet brush.
Cover with a second pasta layer of the same dimensions starting from one side. When doing this, proceed from side to side keeping your hand down against the ravioli in order to push out as much air as possible.
Finally, pass the small rolling pin over so that the two layers will stick together.
Turn the ravioli tray onto a wooden board or whatever working surface available.
Just a bit of flour onto the working surface and flip your 12 ravioli on it.
Take the pastry wheel.
Separate the ravioli cutting along the lines created by the ravioli tray.
Your ravioli are ready.
If you do not have a ravioli tray, you can try the alternative of making "tortelli". Cut your pasta layer in 6×6 cm (2 1/2"x2 1/2") squares. Then put the stuffing in the centre.
Fold the square and press down to stick the borders together. When doing that, try to push out as much air as possible.
Wrap the tortello (tortelli is the plural word – tortello is singular) around your finger and stick the two back corners together and lift the front corner up. That's it!
Now, coming back to our ravioli; all the ravioli are now ready on the wooden board.
Boil your ravioli in slightly salted water for about 5-8 minutes. The time depend of the thickness of the pasta layer you have used and also on the quantity of stuffing inside the ravioli. Try with two or three ravioli first, taking them out at different times and you will see what is the best boiling time to apply.
This photograph shows a pan full of tortelli.
Melt the butter and add few sage leaves.
Put your ravioli into a plate, pour over some of melted butter and sprinkle with Parmesan cheese. It's simply delicious!